Maple-Bacon Cornbread Muffins
Skip the pumpkin spice and catch maple-infused autumn vibes with this quick and easy grain-free recipe!
Ingredients
- 1 1/4 cups almond flour
- 1 teaspoon baking powder
- 1/3 teaspoon salt
- 1 teaspoon granulated sugar substitute
- 4 tablespoons unsalted butter softened
- 3 eggs
- 2 tablespoons sugar-free maple syrup
- 1/4 cup bacon bits plus about another 1 tablespoon for topping
Instructions
- Preheat the oven to 400°F. Prepare a muffin pan with liners, a spritz of nonstick cooking spray, or a light coating of butter. Set aside.
- In a large mixing bowl, combine the almond flour, baking powder, salt, and sugar substitute.
- Add the butter to the mixing bowl. Use a fork or a pastry cutter to work it into the dry ingredients until the mixture is evenly moistened and forms coarse crumbs.
- In a separate small bowl, whisk together the eggs and maple syrup, then stir into the dry mixture until a thick, slightly pourable batter forms.
- Fold in the 1/4 cup of bacon bits, reserving the rest for topping.
- Divide the batter evenly among 8 muffin cups, filling each about 2/3 full. Sprinkle the remaining bacon bits on top of each muffin.
- Bake until the muffin tops are golden brown and a toothpick inserted in the center comes out clean, about 10-13 minutes. Watch closely, as almond flour burns quickly.
- Remove from oven and allow muffins to rest in the pan for about 5 minutes. Gently lift out the muffins with a knife or offset spatula and transfer them to a wire rack to cool completely.
- Serve warm, at room temp, or cold from the fridge.
Nutrition
Calories: 206kcalCarbohydrates: 5gProtein: 7gFat: 19gSaturated Fat: 6gSodium: 151mgFiber: 2g
Tried this recipe?Let us know how it was!