Cheesy Oat Bacon Breakfast Muffins {gluten-free}
Cheesy Oat Bacon Breakfast Muffins are gluten-free, using only oats and almond flour. Gorgeously cheesy, punctured with bacon bits and glistening with honey
Servings Prep Time
10muffins 15minutes
Cook Time
Servings Prep Time
10muffins 15minutes
Cook Time
  • 180g cream cheese
  • 125g cheddar cheesegrated
  • 80g unsalted buttermelted
  • 2 eggs
  • 2tablespoons honey + 2 tablespoons extra for brushing
  • 160g rolled gluten-free oats
  • 80g almond flour
  • 2teaspoons baking powder
  • ½teaspoon bicarbonate of soda
  • ½teaspoon mustard powder
  • ¼teaspoon paprika
  • 100g streaky bacongrilled, cooled and diced
  1. Pre-heat the oven to 180°C/160°C fan/gas mark 4 and line a muffin tin with 10 muffin cases.
  2. Place the cream cheese, cheddar, melted butter, eggs and honey in a large bowl and beat together until smooth.
  3. Whisk the oats, almond flour, baking powder, bicarbonate of soda, mustard powder and paprika together in a separate bowl until thoroughly combined.
  4. Add the dry ingredients to the wet ingredients, along with the chopped bacon and mix until well combined.
  5. Divide the batter into the 10 muffin cases and bake in the oven for 18 minutes.
  6. Remove the muffins from the oven and immediately transfer to a cooling rack.
  7. Heat the extra honey in a small saucepan until runny then brush the honey over the top of each muffin until they are glistening.
Recipe Notes

*I love to use Red Leicester cheese for these muffins as well as the beautiful orange colour of the cheese makes the muffins look deeply tempting.