Cheesy Oat Bacon Breakfast Muffins are gluten-free, using only rolled oats and almond flour. They are gorgeously cheesy, punctured with savoury bacon bits and glistening with honey.
It is the added honey that take these Cheesy Oat Bacon Breakfast Muffins to another level. I had no idea when I was developing this recipe how it hits pretty much all my buttons. It’s primarily a savoury muffin but with that generous squeeze of honey added to the batter and then brushed over the finished muffin, you might not be so sure.
A recipe which doesn’t know whether it’s savoury or sweet is my best kind of recipe. And these muffins are incredibly versatile. A delicious on-the-go breakfast, which let’s face it all my breakfasts are these days. A muffin in the mouth whilst wrangling my 10 month old into his clothes has been pretty standard for me this week. This baby does not want to be lying on his back when he can hurtle round his room bouncing from toy to toy like a pinball. And as for my three and a half year old climbing on my back at the same time to emulate a superhero defeating his arch nemesis, well, let’s not go down that road. Although I’m not sure what I feel about him identifying me as ‘WomanGirl’ which feels quite empowering and at the same time oddly troubling as the villain of the piece.
Anyway, these muffins are versatile as I was saying. So good for breakfast but also really handy as a snack. The boys are ravenous when they come home from nursery but I pick them up at the very end of the day so I don’t want to be cooking or preparing food for them that late. These muffins have been marvellous at seeing them through to bath and bedtime. Plus, I often need a snack on non-nursery days whilst I’m giving them dinner and I have been loving having these muffins as a go-to.
I’m sorry to say that these muffins made me fall off my Whole30 hard this past week. Usually I can taste something I have made whilst I’m recipe testing quite objectively. A couple of bites and I know more or less whether the recipe is a success or needs more work. Then I can set it aside and move on to the next batch or the next bake. It’s funny then that it took about six muffins for me to gauge that no indeed, these muffins were pretty fantastic. Although I might need to make another batch to increase the almond flour by 20g just to be sure. Oh yes, that batch was better. But I should just make doubly sure and have another one a couple of hours later to ensure they are still good when cool. Yes they are. And the next day to make sure they are as delicious so I can tell you whether they can be made in advance. Yes, they can. Just as good. Don’t worry, I’ve got you.
So, yeah, I didn’t make my 30 days on the Whole30 but I have these amazing muffins to show for it and when you’re in love with a recipe as much as I am with these muffins then the sacrifice was well worth it.
These muffins are super cheesy, made with both cream cheese and a mature cheddar cheese. They are slightly chewy from the rolled oats, a little bit fluffy from the almond flour. A tasty bite with the paprika and mustard powder and slightly meaty with the addition of the bacon bits. Everything I want in a muffin and more, I hope you feel the same.
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If you make these Cheesy Oat Bacon Breakfast Muffins then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
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Cheesy Oat Bacon Breakfast Muffins {gluten-free}
Ingredients
- 180 g cream cheese
- 125 g cheddar cheese* grated
- 80 g unsalted butter melted
- 2 eggs
- 2 tablespoons honey + 2 tablespoons extra for brushing
- 160 g rolled gluten-free oats
- 80 g almond flour
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon mustard powder
- ¼ teaspoon paprika
- 100 g streaky bacon grilled, cooled and diced
Instructions
- Pre-heat the oven to 180°C/160°C fan/gas mark 4 and line a muffin tin with 10 muffin cases.
- Place the cream cheese, cheddar, melted butter, eggs and honey in a large bowl and beat together until smooth.
- Whisk the oats, almond flour, baking powder, bicarbonate of soda, mustard powder and paprika together in a separate bowl until thoroughly combined.
- Add the dry ingredients to the wet ingredients, along with the chopped bacon and mix until well combined.
- Divide the batter into the 10 muffin cases and bake in the oven for 18 minutes.
- Remove the muffins from the oven and immediately transfer to a cooling rack.
- Heat the extra honey in a small saucepan until runny then brush the honey over the top of each muffin until they are glistening.
Notes
Nutrition
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The gluten-free rolled oats I always use are Bob’s Red Mill Gluten Free Wholegrain Pure Rolled Oats 400 g (Pack of 4)
. They are certified gluten-free, fantastic oats and easily available.
The almond flour I love to use is RealFoodSource Certified Organic Extra Fine High Protein Almond Flour (1KG)
from Amazon and I love it. It panics me when my bag is starting to look empty as I use it all the time. It’s very finely milled and more powder-like than ground almonds or almond meal.
The 12 hole muffin tin I always use and will thoroughly recommend due to its durability and ease of washing is the MasterClass 12-Hole Non-Stick Cupcake Tray / Baking Pan, 35 x 27 cm
This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.
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Pecan Espresso Granola {gluten-free, refined sugar-free, vegan}
Blackcurrant White Chocolate and Thyme Muffins {gluten-free}
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Hello, so lovely of you to drop by. I am Georgina. I bake a lot, eat a lot and love writing about my gluten-free kitchen adventures here. I run a gluten-free cake business and have a stall at the local farmer’s market selling my cakes and preserves. I have 2 cats, 1 dog, 1 husband, a delightful toddler who runs me ragged and a newborn baby boy.
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