Bacon and Egg Coconut Flour Muffins

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These bacon and egg coconut flour muffins are easy to make and are a wonderful high protein, gluten free breakfast option!

I make a few batches of these delicious coconut flour muffins every month so my family has a healthy, protein-rich, quick breakfast option on hand. They freeze well too!

This recipe is very flexible. You can omit the sour cream if you don’t have any on hand. The sour cream makes these muffins a little less dense and more fluffy. You can also swap sausage or steak in place of the bacon if you prefer.

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Bacon and Egg Coconut Flour Muffins

Ingredients:

• 4 pastured eggs
• 1/4 cup organic sour cream
• 4 TBS coconut flour (you can also DIY coconut flour)
• 1/4 tsp sea salt
• 1/4 tsp baking powder – you can easily make your own baking powder at home
• 8 strips cooked pasture-raised bacon, chopped up
• 1/2 cup organic cheese (we like to use pepper jack)
• 1/2 cup of organic greens (we like to use kale or spinach)

Instructions:

1. Pre heat oven to 375°.
2. Mix eggs and sour cream together.
3. Add coconut flour, salt, baking powder, bacon, cheese and greens.
4. Stir batter and let it sit for approximately 5 minutes.
5. Pour the batter evenly into 4 large muffin cups or 6 small muffin cups.
6. Make sure to only fill 3/4 full. The muffins will rise while baking.
7. Bake muffins for 15-18 minutes, or until the top of the muffins are golden brown.
8. Let muffins cool before serving.

Bacon and Egg Coconut Flour Muffins

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• Author: The Coconut Mama

Ingredients

• 4 pastured eggs
• 1/4 cup organic sour cream
• 4 TBS coconut flour
• 1/4 tsp sea salt
• 1/4 tsp baking powder – Learn how to make your own here
• 8 strips cooked pasture raised bacon, chopped up
• 1/2 cup organic cheese (we like to use pepper jack)
• 1/2 cup of organic greens (we like to use kale or spinach)

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Instructions

1. Pre heat oven to 375°.
2. Mix eggs and sour cream together.
3. Add coconut flour, salt, baking powder, bacon, cheese and greens.
4. Stir batter and let it sit for approximately 5 minutes.
5. Pour the batter evenly into 4 large muffin cups or 6 small muffin cups.
6. Make sure to only fill 3/4 full. The muffins will rise while baking.
7. Bake muffins for 15-18 minutes, or until the top of the muffins are golden brown.
8. Let muffins cool before serving.