bacon. bananas. muffins. a combination that makes my tastebuds tingle with glee.   ok, yes, i am a complete cheeseball.  but when this combination occurred to me, i was sure i was a culinary genius. turning it into grain-free banana muffins with bacon streusel?  that must make me supermom in the kitchen.  (nevermind that i’m not the first to come up with this flavor combination.  or that i’m passionately opposed to the supermom image.  that only counts if i’m really trying to make you believe i am that perfect. will it help if i tell you these were eaten at approximately 2:33 pm, and i was still in a high ponytail with a headband, adorned by my Christmas jammie pants?)

seriously, never mind the debatable properties of bacon in some circles.  find some without bad stuff added and don’t look back.

the grain-free status also means that unless you have a nut allergy, these will leave you feeling full but not bloated, which is definitely a good thing.

a bit of salted butter spread on them while they’re still warm, and a cup of steaming hot coffee (or Roastaroma tea, which is a wonderful alternative) will make this into the perfect treat for an afternoon read.  in your Christmas jammies.

here’s the recipe for you to print.

grain-free banana muffins with bacon streusel

 

Print

A hearty grain-free, gluten-free muffin with bacon and bananas, made with no refined sugars.

Author: Angela Sackett

Recipe type: muffin

Ingredients

• ¼ cup maple syrup or honey
• ¼ cup melted, salted butter
• ½ cup almond milk
• 4 eggs
• ¼ cup arrowroot
• ½ cup almond flour
• ¾ cup coconut flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1½ bananas, mashed
• For streusel:
• ¼ cup maple sugar or coconut sugar
• 2 tablespoons salted butter
• ¼ cup crushed almonds, walnuts or pecans
• 6 slices cooked, crumbled bacon

Instructions

1. Preheat oven to 350 degrees.
2. Prepare 12 muffin cups in a muffin pan or grease 12 silicone muffin cups.
3. Combine maple syrup, melted butter, almond milk, and eggs in the bowl of a stand mixer.
4. Mix until well blended.
5. In a separate bowl, whisk together arrowroot, almond flour, and coconut flour with baking powder and salt.
6. Combine wet and dry ingredients and blend until combined.
7. Stir in banana.
8. Pour into 12 muffin cups.
9. Meanwhile, use a fork to crumble together maple sugar and butter with crushed nuts.
10. Stir in bacon.
11. Evenly divide topping over muffins.
12. Bake at 350 degrees for 11-13 minutes, or until a toothpick inserted into muffins comes out clean.

3.2.1311

let me know what you think of this recipe! i’d love to see if you make them, so do share a comment below!