Time: 30-35 minutes (18-20 minutes baking time)
Makes: 18 muffins
2 cups gluten-free oat flour
2 cups packed super fine blanched almond flour
1/2 tsp salt
1 1/2 tsp baking soda
4 eggs, slightly beaten
1/2 cup pure maple syrup
1 cup unsweetened almond milk (or dairy free milk of choice)
2 Tbsp grass-fed butter, melted
2 tsp apple cider vinegar (or fresh lemon juice)
1 1/2 cups grass-fed sharp cheddar cheese + 1 cup reserved for topping
1 cup cooked and crumbled bacon reserved for topping
1.) Preheat oven to 350° F.
2.) Spray the inside of 18 muffin cups with avocado oil or cooking spray of choice.
3) Whisk together 2 cups oat flour, almond flour, salt and baking soda in a large bowl.
4.) In a separate large bowl, mix together the eggs, maple syrup, almond milk, butter and apple cider vinegar until well combined.
5.) Add the dry ingredients to the wet ingredients and stir until just combined.
6.) Fold in 1 1/2 cups of cheese.
7.) Divide batter evenly between 18 muffin cups, filling 3/4 of the way full.
8.) Bake for 15-18 minutes until inserted toothpick comes out clean or just crumbly. Remove from oven.
9.) Top muffins with crumbled bacon and 1 cup sharp cheddar cheese.
10.) Return muffins to oven and cook for an additional 2-3 minutes until the cheese is just melted.
11.) Remove muffins from oven and allow to cool for 10 minutes. Remove from pan and place on wire rack to cool completely.