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.