AVOCADO BACON MUFFINS
AVOCADO BACON MUFFINS
These muffins are my make-aheads in the evenings when I am really really tired and want to catch on my sleep. Since they are very easy and quick to make, taste great, store and freeze well, I can spend a little time in the evening making them, let them cool, put in the fridge and simply warm in the oven the next morning. They also provide a great deal of nourishment for your body so you don't feel guilty for having muffins with your morning coffee. The only thing left to do is add some vegetables and greens to your plate and you have a wonderful delicious vitamin rich meal to start off your day. These are excellent for breakfast, especially for those rush-out-the-door, late-for-school/work mornings! My kids also love snacking on these at a picnic on the beach.Avocado not only provides nutrition (vitamins B5, B6, K folate, copper and many many more), but it also acts as a bonding flour/oil combo. Eggs are rich in protein, omega-3, Vitamin D, A, E and others. And does breakfast ever feel like breakfast if you don't get to have your eggs in the morning? Using coconut flour in baking instead of regular white or wheat flour ensures you get more fiber, protein and vitamins in your diet, and as a bonus it does not contain any gluten that can cause damaging cell inflammation.Bon appetite!
- 1 muffin tin 12 muffins
- 1 cup onion finely chopped
- 12 rashers bacon chopped
- 4 eggs
- 2 cups avocado about 3-4 avocados
- 2 TBSP parsley chopped
- 1 cup coconut milk
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- salt to taste
- pepper to taste
- 1 tsp garlic powder optional
PREPARE THE OVEN AND MUFFIN CUPS
- Preheat oven to 350 degrees F. Grease/spray muffin tins with melted avocado oil or ghee.
- Fry chopped onion and bacon in a frying pan over medium heat.
- In a mixing bowl, mash avocado with a whisker or a fork until smooth and there are no lumps.
- Add eggs and mix thoroughly.
- Mix in coconut milk, baking soda, garlic powder (if using) and season with salt and pepper.
- Add coconut flour and mix thoroughly.
- Add chopped parsley.
- Fold in onion and bacon mixture.
- Divide batter between muffin pan cups and bake in the preheated oven for 20-25 minutes. Turn the oven off and let muffins sit in the oven for about 10-15 minutes without opening the oven door. Carefully transfer to a cooling rack.
- Carefully transfer to a cooling rack.
- Store in the fridge for 3-4 days or freeze up to 3 months.
Serving: 1muffinCalories: 135kcalCarbohydrates: 7gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 56mgSodium: 84mgPotassium: 209mgFiber: 4gSugar: 1gVitamin A: 172IUVitamin C: 5mgCalcium: 19mgIron: 1mg
Tried this recipe?Don't forget to Like and Share!