When you think of muffins you generally reminisce on the overly sweet, sugar-laden pastries you can buy in the coffee shop. You don’t usually see yourself eating a savory muffin, especially one that’s stuffed full of avocado and bacon. Especially not me. I never used to be much of a fan of avocados growing up (even though I had a tree), but recently found a new love for them – and can’t seem to get enough of them anymore.

These keto muffins are absolutely awesome. You know when you wake up a bit late, and you’re starting to frantically grab and things as you run out the door? We’ve all had mornings like that. Well, you can grab a couple of these, and take them into work with you for lunch with ease. Serve them up with a little ranch dressing – ranch, avocado and bacon muffin, anyone? The little chunks of avocado come through as a creamy and delicious change in texture and flavor every few bites. The crunchy bacon and soft egg/muffin balances everything else out.

Since it’s starting to hit the snowy season in Minnesota, I’ve replaced most of my spices with the dried variety. So, if you’re looking to use fresh cilantro or fresh chives instead of the dried counterpart, make sure that you triple the amount. For example, if you want to use fresh cilantro, use 1 tbsp. (chopped) rather than 1 tsp. dried.

Yields 16 Bacon Avocado Muffins

The Preparation

5 large egg
1/2 cup almond flour
1/4 cup flaxseed meal
1 1/2 tablespoons psyllium husk powder
1 teaspoon ground coriander
1 teaspoon dried chives
1/4 teaspoon crushed red pepper flakes
1 teaspoon fresh garlic, minced
salt and pepper, to taste
1 1/2 cups unsweetened carton coconut milk
1 1/2 tablespoons lemon juice
5 ounces bacon
2 tablespoons butter
45 grams green onion
4 1/2 ounces colby jack cheese
1 teaspoon baking powder
2 medium avocado

The Execution

1. In a bowl, mix together eggs, almond flour, flax, psyllium, spices, coconut milk and lemon juice. Leave to sit while you cook the bacon.

2. In a pan over medium-low heat, cook the bacon until crisp. Add the butter to the pan when it’s almost done cooking.

3. Chop the spring onions and grate the cheese. Add the spring onions, cheese, and baking powder. Then, crumble the bacon. Add the crumbled bacon and melted butter to the batter.

4. Slice an avocado in half, remove the pit, and then cube the avocado while it’s in the shell. Be careful of the sharp knife as you do this. Scoop out the avocado and fold into the mixture gently.

5. Preheat oven to 350F, measure out batter into a cupcake tray that’s been sprayed or greased and bake for 24-26 minutes. You should have leftover batter to make 4 more muffins, which you can do at the same time or afterward.

6. Store on the fridge and enjoy cold!

This makes a total of 16 servings of Bacon & Avocado Muffins. Each serving comes out to be 184 calories, 15.7g fats, 1.6g net carbs, and 6.5g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
5 large egg	393	26.2	2	0	2	34.5
1/2 cup almond flour	324	28	12.3	7.3	5	11.8
1/4 cup flaxseed meal	139	10.9	7.5	7	0.5	4.7
1 1/2 tablespoon psyllium husk powder	84	0	19.2	16.8	2.4	0
1 teaspoon ground coriander	5	0.3	1	0.7	0.2	0.2
1 teaspoon dried chives	3	0	0.6	0.3	0.4	0.2
1/4 teaspoon crushed red pepper flakes	1	0.1	0.3	0.1	0.1	0.1
1 teaspoon fresh garlic	4	0	0.9	0.1	0.9	0.2
— salt and pepper	0	0	0	0	0	0
1 1/2 cup unsweetened carton coconut milk	68	6	0	0	0	0
1 1/2 tablespoon lemon juice	4	0	1.3	0.2	1.1	0.1
5 ounce bacon	756	66.2	0	0	0	37.8
2 tablespoon butter	203	23	0	0	0	0.2
45 gram green onion	14	0.1	3.3	1.2	2.1	0.8
4 1/2 ounce colby jack cheese	489	39.8	2.1	0	2.1	30.8
1 teaspoon baking powder	2	0	1.3	0	1.3	0
2 medium avocado	601	55.5	31.1	24.5	6.6	7.1
Totals	3092	256.1	82.9	58.1	24.8	128.4
Per Serving (/16)	193	16	5.2	3.6	1.5	8