Banana Bacon Peanut Butter Muffins (DF SF RSF Grain-Free)

So, I have been on this crazy peanut butter kick that seems to have no end. Peanut butter ERRYTHANG. It's been added to a fair number of muffins, including today's experiment. A few friends and I were talking about bacon on Facebook today, and I got interested in making some bacon into a muffin. This recipe is the result.

I've been trying to be mostly grain-free for the past couple of months. It's been good for my diet but it's been somewhat of a dilemma in the baked good department. Everyone likes to use nut flours, but they tend to make things so heavy and crumbly. I've been running with a combo of almond flour and some kind of starch (e.g. tapioca or potato). At a 1:1 ratio, this made an excellent texture that is soft and spongy but not rubbery.

To start this one, you have to cook the bacon pieces. I left them fairly coarsely-chopped, but it's up to you. Set the bacon aside to cool and turn the oven to 375.

Then I like to start mixing the dry ingredients together. I strongly suspect you may not actually need xanthan gum in these. But I didn't want them to fall apart, so I added a tiny bit. You can set this aside and work on the bananas. I chose two large, very ripe bananas and mashed them reasonably. I like my banana muffins to have small pieces of banana, so I didn't really puree them.

Cream the coconut oil, coconut sugar (you can really use any kind of sugar here if you like) and eggs. I would also add the peanut butter at this time, because you have to mix it forever if you add it too much later. Once they are creamed nicely, add the dry ingredients. At the point it's fairly well-mixed, incorporate the bananas. At the very end, fold in the chopped cooked bacon.

Scoop the batter into the muffin tin and bake for about 13-17 minutes. I overfilled some of my cups, so it took me longer than I expected.

That's it? Even including cooking the bacon, this only took me about 30 minutes from start to finish. I suspect it will not take me quite as long to eat the whole pan. Enjoy!

Banana Bacon Peanut Butter Muffins

Dry Ingredients:
1/2 cup almond flour
1/2 cup starch
1/4 tsp xanthan gum
1/2 tsp baking soda




Wet Ingredients:
1/4 cup coconut oil
1/4 coconut sugar
3 eggs
1/4 cup peanut butter

2 bananas, mashed

1/2 cup chopped cooked bacon

Cream wet ingredients, then add dry. Add bananas at the end, and fold in chopped bacon. Bake at 375 for 13-17 minutes. Makes 12 muffins.