Loaded Breakfast Muffins Gluten-Free & Paleo


Gay Bars Phoenix

These gluten-free and paleo Loaded Breakfast Muffins are packed with flavor and perfect for a hearty morning meal. Theyre filled with bacon, vegetables, and a hint of cheesy goodness thanks to nutritional yeast. Plus, theyre grain-free and delicious

Ingredients:
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 4 large eggs
  • 1/4 cup coconut oil, melted
  • 1/4 cup almond milk
  • 1 tsp apple cider vinegar
  • 1/2 cup diced cooked bacon
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onions
  • 1/4 cup chopped fresh spinach
  • 1/4 cup nutritional yeast optional for cheesy flavor
  • Salt and pepper to taste

Instructions:

Preheat your oven to 350F 175C

Grease or line a muffin tin with paper liners

In a mixing bowl, combine almond flour, coconut flour, tapioca flour, baking soda, and 1/2 tsp salt

In a separate bowl, whisk together eggs, melted coconut oil, almond milk, and apple cider vinegar

Pour the wet ingredients into the dry ingredients and mix until well combined

Fold in diced bacon, bell peppers, onions, chopped spinach, and nutritional yeast if using

Season with salt and pepper to taste

Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full

Bake in the preheated oven for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean

Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely

Enjoy your gluten-free and paleo Loaded Breakfast Muffins as a delicious and savory breakfast option


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