📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin well. If you're fancy, you can line them with paper muffin cups, but I usually skip this step, its extra work.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, salt, and sweetener. Give it a good mix, making sure there are no lumps. Seriously, no lumps!
3. In a separate bowl, whisk together the eggs, bacon grease (or olive oil if you’re trying to avoid the bacon grease), and vanilla extract until well combined. If you end up with some unmixed bits, dont worry, we can fix this later.
4. Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula until just combined. Don't overmix—a few lumps are fine, honestly, its all part of the charm!
5. Fold in the cooked bacon crumbles and the chopped green onions. Again, gentle folding is best here, we don't want to break up the bacon bits too much. But hey, if you like a chunky bacon muffins, who am I to judge?
6. Fill each muffin cup about ¾ full. If you want to do this perfectly, use a measuring cup or a small scoop to make sure each muffin has the same amount of batter.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. If the tops start browning too quickly, you can loosely cover the muffin tin with foil, like a little hat.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Let them cool at least a bit or you’ll burn your mouth, trust me on this one!
9. Once cooled, store in an airtight container in the refrigerator or freezer. Enjoy! You deserve a tasty breakfast!