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Bacon and Egg Coconut Flour Muffins

(recipe, Matthew Barker)

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These bacon and egg coconut flour muffins are easy to make and are wonderful high protein breakfast option.


  1. 4 pastured eggs
  2. ¼ cup organic sour cream
  3. 4 TBS coconut flour
  4. ¼ tsp. sea salt
  5. ¼ tsp. baking powder – learn how to make your own here
  6. 8 strips cooked pasture raised bacon, chopped up
  7. ½ cup organic cheese (we like to use pepper jack)
  8. ½ cup of organic greens (we like to use kale or spinach)


  1. Pre heat oven to 375°.
  2. Mix eggs and sour cream together.
  3. Add coconut flour, salt, baking powder, bacon, cheese and greens.
  4. Stir batter and let it sit for approximately 5 minutes.
  5. Pour the batter evenly into 4 large muffin cups or 6 small muffin cups.
  6. Make sure to only fill ¾ full. The muffins will rise while baking.
  7. Bake muffins for 15-18 minutes, or until the top of the muffins are golden brown.
  8. Let muffins cool before serving.
  9. Enjoy! This recipe is very flexible. You can omit the sour cream if you don’t eat dairy. The sour cream makes these muffins a little less dense and more “fluffy”. You can also swop sausage or steak in place of the bacon if you prefer.