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A stack of golden brown paleo apple muffins topped with crispy bacon bits on a wire cooling rack.
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Paleo Apple Muffins with Bacon

Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Servings: 12 servings
Calories: 245kcal

Ingredients

  • 2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon ground cinnamon
  • 4 large eggs , room temperature
  • 1/3 cup pure maple syrup
  • 1/4 cup melted coconut oil
  • 2 tablespoons reserved liquid bacon fat
  • 1 teaspoon vanilla extract
  • 1 cup Granny Smith apple, peeled and finely diced
  • 6 slices thick -cut bacon, cooked crisp and crumbled

Instructions

  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 12-cup muffin tin with parchment paper liners.
  • In a large bowl, whisk together the almond flour, coconut flour, baking soda, sea salt, and cinnamon until no clumps remain.
  • In a separate medium bowl, whisk the eggs until light and frothy, then incorporate the maple syrup, melted coconut oil, liquid bacon fat, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir with a silicone spatula until a uniform batter forms.
  • Gently fold in the diced apples and half of the crumbled bacon bits.
  • Distribute the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
  • Top each muffin with the remaining crumbled bacon, pressing lightly to ensure adhesion to the batter.
  • Bake for 20 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  • Remove from the oven and allow the muffins to rest in the tin for 10 minutes before transferring to a wire rack to cool completely.