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+ servings

Stuffin’ Muffins

Course Sides/Salads/Veggies
Cuisine Keto, Low Carb, NSNG
Servings 6 muffins


  • 1 1/2 cups almond flour
  • 1 tablespoon coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 egg
  • 1/4 cup almond milk
  • 1 tablespoon olive oil
  • 1/4 cup sun dried tomatoes chopped
  • 1/4 cup dried cranberries
  • 3 slices cooked bacon chopped
  • Coconut oil spray for muffin pan


  • Preheat oven to 350 degrees. In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, onion powder, and garlic powder. In a smaller mixing bowl, whisk together egg, almond milk and olive oil. Pour wet ingredients into dry ingredients and mix until a dough forms. Fold in sun dried tomatoes, dried cranberries, and bacon until evenly mixed. Spray a muffin pan with coconut oil spray, then place muffin pan on a baking sheet. Place dough evenly in all 6 muffin cups. Bake 15-20 minutes, or until muffins are done through and starting to turn a golden brown on the tops. Serve immediately.
Keyword no sugar added
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