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–+ servings

Stuffin’ Muffins

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

Ingredients
  

  • 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

Instructions
 

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