This recipe is a spin-off of my wildly popular AIP flattened biscuits (aka savory breakfast cookies). I know that recipe can be a little tricky since it uses a lot of gelatin to replace eggs, but this recipe for egg-free bacon muffins is easier to make thanks to a few key tweaks I made to the original recipe plus the fact that you cook them in muffin liners.
Breakfast can be hard on the autoimmune protocol. Heck, even if you just have to avoid eggs and aren't on the AIP it can be tough to think up new ideas for breakfast so you don't get bored.
It's nice to have a few baked goods recipes in your back pocket for days that you just don't feel like eating leftovers or another round of breakfast sausage.
I have not tested it but I am 99.9% sure you can substitute plantain flour 1:1 here and achieve the same delicious results. In general, plantain and coconut flour are 1:1. I am going to be doing a lot more baking with plantain flour since POW! Superfoods has come on the market!
The combo of bacon and gelatin create a nice complete protein here, making these suitable for a small breakfast on a busy morning, a protein-packed snack, or even a hearty side to go with your dinner.
These actually taste great to me cold as leftovers and they also reheat well - however I do recommend slightly under-cooking any muffins you plan to reheat as leftovers. Just pop them out of the oven about 10 minutes before you take out the ones you are going to eat fresh.
Egg-free Bacon Herb Muffins (AIP, Paleo)
These muffins use no eggs but pack in a lot of protein to keep you satisfied on the AIP protocol.
- 1/2 cup sifted coconut flour
- 1/4 tsp baking soda
- 1/4 tsp unrefined finely ground salt
- 1 tsp dried rosemary
- 1 tsp granulated garlic
- 4 TB coconut oil, lard, or bacon grease
- 4 TB gelatin (NOT collagen - it will not work)
- 1 cup filtered water
- 1/2 TB apple cider vinegar
- 1/3 cup crumbled bacon, cooked ahead of time
- 12 parchment paper muffin liners
- Preheat oven to 350F.
- Prepare your gelatin for use. First, you will have to "bloom" it, then you will melt it. Add water to a small pot and sprinkle/rain gelatin on top, about 1/2 Tbsp at a time in a single layer. Do NOT let it clump or pour it all in one place. You want to spread it out evenly. If not, clumps may form that are difficult to dissolve and the texture in the final product will be negatively affected. Be patient with this part! I use a whisk and vigorously stir the gelatin after each 1/2 Tbsp has been added and wetted. Once all gelatin has been wetted, heat over medium low for several minutes until all gelatin has melted and you have a translucent liquid. Stir occasionally with your whisk until dissolved.
- While you are waiting on the gelatin to melt, mix all dry ingredients together in a large bowl. Sift the coconut flour before measuring to remove any clumps. Be sure to evenly distribute the baking soda throughout.
- Once gelatin is completely dissolved, add fat and vinegar to gelatin and stir until all fat is melted (if necessary), then pour all wet ingredients into the bowl with your dry ingredients and stir with a large spoon. At first, the batter will seem like it is going to be too runny, but as you stir it the batter will thicken up and come together and look like "normal".
- After batter comes together, quickly stir in bacon crumbles evenly into the batter.
- Use your spoon to divide batter into 12 muffins using parchment paper liners. Bake at 350F for about 40-50 minutes, or until the muffins are golden and you can separate the paper from the edge. If they stick to the liners they are not ready yet. NOTE: if you plan to save some to reheat as leftovers, I recommend removing those muffins after 40 minutes. They will firm up and become less sticky when you reheat them to eat later.
- Allow to cool for several minutes then remove wrappers. If they are too sticky, you can bake them a few minutes longer. Store leftovers in an air-tight container and either enjoy cold out of the fridge or heat them up in the oven for several minutes until warmed.
- NOTE: Be sure to wash your pot, whisk, bowl, spoon, and anything else that touched the gelatin right away. If you let it sit, the gelatin will harden and become much harder to clean!
- This recipe makes 12 half-sized muffins and would probably work well with a mini muffin pan, but it hasn't been tested in one.
Cook time: 00 hrs. 40 mins.
Total time: 50 mins.
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