Bacon Cheddar Oat Muffins Recipe

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

1. Preheat the oven to 350°F
2. Spray a muffin pan with nonstick cooking spray
3. Set a large nonstick skillet over medium-high heat and spray it with olive oil spray or cooking spray
4. Cook the bacon until crispy, about 3 minutes on each side
5. Place the bacon on a paper towel and allow it to cool
6. Chop the bacon into small pieces
7. In a large bowl, mix together the oat flour, baking powder, salt, pepper, and sage
8. In a medium bowl, whisk together the eggs, egg white, almond milk, and olive oil
9. Slowly add the wet ingredients to the dry ingredients and mix together using a spatula
10. Fold in the remaining ingredients
11. The batter should be thick and lumpy
12. If the batter is too thick, add more almond milk 1 tablespoon at a time until the desired consistency is reached
13. Evenly divide the batter among the prepared muffin molds
14. Bake in the oven for 25 to 30 minutes, or until a toothpick comes out clean when you pierce a muffin
15. Allow the muffins to cool slightly before removing them from the muffin pan
16. Store in an airtight container or resealable bag in the refrigerator for up to 4 days or freeze for 1 month
17. To reheat, defrost in the fridge overnight to make reheating in the microwave or oven easier

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