I'm a fan of including protein at breakfast, and my kiddos love muffins, so it seemed natural to merge the two. This is a sweet treat that makes any morning feel indulgent, but if you prefer to start with a bit more savory in your day try my Bacon Cheddar Muffins.
Maple Bacon Muffins
First, lets chat about that bacon. I like to open the pack and just chop it in half. I put half right into the freezer, then chop the rest into little pieces. THEN I cook it. It's so easy to brown that way, just stirring the little bits around. No constant flipping, no spots that cook less or more... it works for me. You could also toss it into the oven and cook it, or cook the slices then crumble them. Whatever makes you happy. Just as long as we have little bits of delicious crispiness at the end.
Now combine flour, brown sugar, baking powder, baking soda, and salt in a large bowl and set aside. Combine non-dairy milk and vinegar in a large measuring cup or small bowl. Add maple syrup, flax meal and water. Then add the bacon drippings from the cooked bacon. If you don't have 4 Tbsp, then just add the oil of your choice to make up the balance. Let those wet ingredients sit for a moment, and go ahead and line your muffin tins.
Whisk the wet ingredients to combine thoroughly and add to the dry. Stir gently to combine. Fold in the bacon. Scoop into muffin cups. (The number you get will depend on the amount of bacon used. I generally get 11 muffins. Weird.) Bake at 350 for 22 minutes.
You may drizzle with more maple syrup when they come out if you want to pump up the maple flavor, but it is totally optional!