Keto Bacon & Zucchini Muffins

Zucchini muffins recipe & content provided by Jordan Pie

Zucchini muffins make the ultimate savory snack! Make them ahead for busy mornings whenever you need a protein-packed, veggie-filled breakfast.

Related: Paleo Keto Chocolate Muffins

These zucchini muffins are friendly to just about any diet. Not only do they contain minimal carbs, but you can enjoy them on a paleo, gluten-free, sugar-free, dairy-free, or wheat-free eating plan. With chunks of chewy bacon and the perfect blend of spices, even those not following a strict diet can enjoy these tender and flavorful muffins.

Zucchini muffins taste best warm from the oven with grass-fed butter or ghee spread over the top, but you can also add them to lunchboxes for a savory surprise. With this batter, you can also make mini muffins, jumbo muffins, or a low-carb bread loaf.

For a delicious breakfast, enjoy zucchini muffins with nourishing drinks like classic Bulletproof Coffee, turmeric beef bone broth, or a warm vanilla matcha latte.

Print Recipe

Keto Bacon & Zucchini Muffins

Zucchini muffins take minutes to prep and pack every bite with crisp bacon, savory spices, and wholesome proteins. Paleo, grain-free, and dairy-free!

https://www.bulletproof.com/recipes/keto-recipes/zucchini-muffins-recipe-keto-paleo-3c/

Prep10 minutes

Total Time40 minutes

CourseBreakfasts, Side Dishes & Soup, Snacks

DietDairy-Free, Grain-Free, Keto, Paleo

Servings8 muffins

Ingredients

• 2 cups zucchini (grated)
• 1 green onion (chopped)
• 2 sprigs fresh thyme (leaves removed)
• ½ cup coconut flour
• 7 eggs
• ½ tsp salt
• 1 tsp ground turmeric
• 4-5 slices pastured bacon (diced)
• 1 tsp paleo baking powder
• ½ tbsp apple cider vinegar
• 1 scoop Bulletproof Unflavored Collagen Protein (optional)

Instructions

• Preheat the oven to 350°F.
• Heat a frying pan to medium heat. Fry bacon pieces until lightly crisp.
• In a mixing bowl, combine all zucchini muffin ingredients (including bacon) until evenly mixed. Note: Some coconut flour brands are more absorbent than others, so add an extra egg if the batter seems too dry.
• Scoop the batter into silicone muffin trays.
• Bake for 30 minutes, or until golden brown on top and cooked through.
• Remove muffin trays from the oven and place onto a wire rack.
• Serve zucchini muffins warm with butter. After cooling completely, store leftovers in an airtight container in the refrigerator.

Nutritional Information

• Calories: 117
• Fat: 6 g
• Protein: 9 g
• Fiber: 3 g
• Sugar: 1 g
• Carbohydrates: 6 g
• Net Carbs: 3 g
• Sodium: 344 mg