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Recipe Category: Meal-Prep
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Bacon Cheddar Oat Muffins Recipe
Ingredients
Makes 12 MUFFINS
Prep: 15 minutes
Cooking Time: 30 minutes
Serving size 1 muffin
Calories 203 Protein 10 g Carbohydrates 19 g Fat 10 g Fiber 2 g Sugar <1 g Sodium 594 mg
- cooking spray or olive oil spray.
- 8 slices uncured turkey bacon
- 2 cups oat flour (see Tip, page 84)
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- pinch of black pepper.
- 2 teaspoons dried sage
- 2 eggs
- 1 egg white
- 11/4 cups unsweetened almond milk
- 2 tablespoons olive oil or coconut oil
- 1 cup shredded reduced-fat cheddar cheese
- 1/2 red bell pepper, seeded and diced
- 1 cup chopped spinach
- 1/2 jalapeno, chopped
Method
- Preheat the oven to 350°F
- Spray a muffin pan with nonstick cooking spray
- Set a large nonstick skillet over medium-high heat and spray it with olive oil spray or cooking spray
- Cook the bacon until crispy, about 3 minutes on each side
- Place the bacon on a paper towel and allow it to cool
- Chop the bacon into small pieces
- In a large bowl, mix together the oat flour, baking powder, salt, pepper, and sage
- In a medium bowl, whisk together the eggs, egg white, almond milk, and olive oil
- Slowly add the wet ingredients to the dry ingredients and mix together using a spatula
- Fold in the remaining ingredients
- The batter should be thick and lumpy
- If the batter is too thick, add more almond milk 1 tablespoon at a time until the desired consistency is reached
- Evenly divide the batter among the prepared muffin molds
- Bake in the oven for 25 to 30 minutes, or until a toothpick comes out clean when you pierce a muffin
- Allow the muffins to cool slightly before removing them from the muffin pan
- Store in an airtight container or resealable bag in the refrigerator for up to 4 days or freeze for 1 month
- To reheat, defrost in the fridge overnight to make reheating in the microwave or oven easier
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Full List of Muffins Recipes
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