HomeMixed Media ArtCrafts ProjectsTips, Tricks, TutorialsScrapbooking & Project LifeCooking, Baking, RecipesHome & DIY


Thursday, May 3, 2012

Grain-free Cheddar Bacon Spinach Muffins (GF, LC, SF)

    Or they could be biscuits - or even  bread. It all depends what shape you bake them in. My favorite method for these are however these  muffin cups from IKEA! 

    Shape wise they are a bit of a cross between the size of a muffin cup but almost as high as a popover form. Nothing ever sticks to these little things, they stand up by themselves, which means you are not restricted by a muffin tin and they crisp the cheese up around the outside of the muffin and on the bottom just right!

    I was really pleased with the texture of these. They are delicious straight out of the oven. Very flavorful and moist, without being soggy or eggy, which can often happen with these kind of ingredients.
    Even cold these were a hit with the family and they toast up deliciously the next day!

    {Look at all that yummy goodness!}

    This recipe is quite versatile and you can switch out some of the ingredients to your liking. I will give some indications behind each ingredient what you could substitute with.

    Cheddar Bacon Spinach Muffins

    Makes 12 regular muffin sized and 8 large sized muffins

    Wet ingredients:
    4 eggs
    1/4 cup bacon grease (or coconut oil, olive oil, softened butter)
    1/3 cup mayo (I use veggienaise)
    1 handful of fresh spinach leaves (Kale, fresh garden herbs, chopped onions) - I add them to the blender, but if you prefer your muffins not to have a green color, just finely chop whatever you are adding - about 1/4 cup chopped. It looks much prettier but doesn’t affect the flavor!
    1/3 cup green onions, chopped
    Dry ingredients:
    2 cups almond flour
    1/2 cup golden flax seed meal (I prefer golden, but you can use regular flax seed meal)
    2 tsp baking powder
    1 tsp baking soda
    1/2 tsp guar gum (or xanthan gum)
    1/2 tsp salt (or seasoning salt if you don’t’ use bacon)
    1  cup shredded sharp cheddar cheese, grated
    1/3 cup parmesano regiano, grated
    1/2 cup bacon bits ( or sausage crumbles, or chopped vegetables, chopped nuts or seeds)


  1. Preheat oven to 350F and line a muffin tin with paper liners or grease your muffin tins/silicone forms.
  2. In a blender, combine the wet ingredients. It doesn’t have to be totally liquified, just a fine chop will do.
  3. In another bowl combine the dry ingredients and use a whisk to combine. Then add the wet ingredients and stir together with a wooden spoon. Make sure everything is well combined. Let the batter sit for  a couple of minutes. It will thicken a little bit.
  4. Divide the batter equally among your muffin papers and bake  for about 17 - 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Don’t overbake these or they’ll be dry! If in doubt, ever so slightly underbake!
  5. Allow them to rest for a few minutes after they are out of the oven, then enjoy!

They will keep in an airtight container or ziplock baggy in the fridge for several days.
They are best heated either by toasting them or by wrapping a damp kitchen towel around them and nuking them in the microwave for 30 -45 seconds.

The carbohydrate count of these can vary widely, depending on the carb count of your individual ingredients and what you choose to add. With MY ingredients (making 12 muffins,) each muffin has 6g of carbohydrate, 3 g of fiber and 12 g of protein. So 3 g of net carbs.

Sharing at:

Pin It


  1. thank you so much for sharing your recipes. I am diabetic and they have been very helpful!

  2. You're very welcome! I hope you enjoy them :)

  3. I was inspired to make these from your beautiful photos. You did a great job of showing off the textures-the crunchy top, smooth browned base and the internal fluffiness of this muffin. That paired with the wonderful flavor, bacon, salt and savory taste, make this so satisfying and delicious. This is my first comment on a food blog, and you really hit the spot-I'm a new low carber, and this satisfies my longing for bread and texture in food. I can see these traveling well (lunch at work, picnic, etc.) Delicious!!!! Thank you so much for this recipe.

  4. Hi Anonymous! I'm so glad you are enjoying them! They are a staple around here for sure! I love them morning, noon and night! And yes, they do travel pretty well!

  5. Hi Birgit, found you via pinterest. I was just wondering. I tried to make cheese crisps with cheddar cheese once and they came out so incredibly bitter, I could not even eat them. It was just normal cheddar. Your muffin recipe sounds great, but I'm concerned about this bitter effect because I see that the cheese in your muffins gets quite browned. Did you ever have this problem?

  6. Hi Anna,
    No, I can't say that I ever had that problem! I wonder if it might have been the particular brand of cheddar you've been using? Maybe you can just do a very small batch of the recipe and see what happens :)

  7. Birgit - Any idea how many grams of carbs and protein in these? Been looking for good high protein low carb breakfast treats for my kids. Thanks!

  8. It really depends on your ingredients and can vary depending on what you add and what carb count your ingredients have, but with MY ingredients, each has 6g of carbohydrate, 3 g of fiber and 12 g of protein. So 3 g of net carbs. This is for making 12.

  9. Brilliant recipe, super delicious!!! Thank you for sharing!!! :)

  10. Can you please send me a link to more recipes like this, I'm a Granny having to learn how to cook all over again differently to be low everything, GF, and SF, my Grandson (13 yrs old) has been diagnosed with Diabetes and I need to feed him right, while I'm at it I'll change over too, so I don't have to make double meals for each of us. TY IA
    Also anyone reading this could send me recipes or links would be appreciated too. TY again :-D

    1. Thank you for sending this link to my email, one more question is the LC low carb or low cal. Thx

    2. LC = Low Carb on this blog. :)

  11. I have been making these ever since you posted them - they are my favorite muffin! I just wanted to say thank you for such a tasty recipe :)

  12. I've been making these since you posted them - they are my favorite muffin! I just wanted to say thank you for the recipes! :)

  13. So glad you're enjoying them, Becky!


I very much appreciate that you are taking the time to leave a comment! Thank you so much for visiting my blog!
If you ask a question in the comment section, please remember to check back as I will answer it in the comments section! Or you can email me if you prefer!
Thank you and have a wonderful day!
Birgit Kerr