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!





{YUM!}
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)


Preparation:


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!
6. 
   

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.

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