Here’s a hearty mini-muffin that’s great to serve with dinner, brunch or to enjoy as a snack. I considered naming these Kitchen Sink Muffins, since I filled it with so many flavorful additions…everything but the kitchen sink :-)
The flavors here are savory and sweet, with salty bacon, fresh herbs, spiced apples and cheesy nutritional yeast. Cooked quinoa adds texture and heartiness that make these little muffins really enjoyable!
1 apple, seeded and diced
¼ teaspoon ground cinnamon
1 cup blanched almond flour
⅓ cup coconut flour
1 cup cooked quinoa
1 teaspoon baking soda
½ teaspoon sea salt
4 omega-3 eggs
1 cup coconut milk, canned and full fat
2 teaspoons apple cider vinegar
¼ cup coconut oil, melted over low heat
1 cup shredded zucchini, drained
2 tablespoons chives, minced
2 stripes cooked bacon, minced
Preheat the oven to 350°F and line 48 mini muffin cups with liners and lightly coat with coconut oil. Set aside.
For the Spiced Apple: In a small skillet over medium heat, combine the coconut oil, apple, cinnamon and salt. Sauté until tender and fragrant, about 5 minutes. Remove from heat.
Combine the almond flour, nutritional yeast, coconut flour, quinoa, baking soda and salt in a medium bowl and set aside. Combine the eggs, coconut milk, vinegar, melted coconut oil and stevia in a large bowl. Mix well, then add the dry ingredients. Mix until fully combined. Fold in the spiced apple, zucchini, chives, and bacon.
Fill 48 mini muffin cups and bake for 15 minutes, or until golden and set.
Let the pan cool for 5 minutes. Transfer the muffins to a wire rack. Enjoy!