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5 from 1 vote

KISS Savory Breakfast Muffins

Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Servings: 18 muffins

Ingredients

  • 2 cups gluten-free oat flour
  • 2 cups packed, super-fine blanched almond flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 4 eggs, slightly beaten
  • 1/2 cup pure maple syrup
  • 1 cup unsweetened almond milk (or dairy-free milk of choice)
  • 2 Tbsp grass-fed butter, melted
  • 2 tsp apple cider vinegar (or fresh lemon juice)
  • 1 1/2 cups grass-fed sharp cheddar cheese + 1 cup reserved for topping
  • 1 cup cooked and crumbled bacon reserved for topping

Instructions

  • Preheat oven to 350° F.
  • Spray the inside of 18 muffin cups with avocado oil or cooking spray of choice.
  • Whisk together 2 cups oat flour, almond flour, salt and baking soda in a large bowl.
  • In a separate large bowl, mix together the eggs, maple syrup, almond milk, butter and apple cider vinegar until well combined.
  • Add the dry ingredients to the wet ingredients and stir until just combined.
  • Fold in 1 1/2 cups of cheese.
  • Divide batter evenly between 18 muffin cups, filling 3/4 of the way full.
  • Bake for 15-18 minutes until inserted toothpick comes out clean or just crumbly. Remove from oven.
  • Top muffins with crumbled bacon and 1 cup sharp cheddar cheese.
  • Return muffins to oven and cook for an additional 2-3 minutes until the cheese is just melted.
  • Remove muffins from oven and allow to cool for 10 minutes. Remove from pan and place on wire rack to cool completely.
  • Enjoy!