Maple Bacon Pancake Muffins

at a glance
Prep Time 15 minutes
Cook Time 55 minutes
Servings 12 muffins
5 from 1 vote

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These Maple Bacon Pancake Muffins are a pre-maple’d, pre-bacon-packed pancake that you bake as a muffin! I’m sharing the secrets behind this crowd-pleasing recipe AND a special discount for Thrive Market!

Maple Bacon Pancake Muffins

We have a couple things to cover here today …but first, I want to have a heart to heart about this recipe. I need you to know that these are not your ordinary muffins, nor are they your ordinary pancakes (obvious?). I need you to know, (to really, really know), that these Maple Bacon Pancake Muffins are nothing short of absolutely EPIC. If you’ve ever taken a perfectly fluffy pancake and rolled it around a piece of bacon and then dipped THAT pancake + bacon “taco” into a luscious pool of real maple syrup, THESE ARE FOR YOU. Also, if you love pancakes but wish there were a more efficient way to make them, THESE ARE FOR YOU, TOO.

For these Maple Bacon Pancake Muffins, we start off with a gluten-free “pancake mix” that our very own knockout gluten-free baking wiz Amber helped us develop in the Fed & Fit Kitchen. That mix is sweetened with maple syrup and then crispy pieces of bacon are stirred in.

But wait, it gets even better…

While you COULD spoon this pre-bacon’ed and pre-maple’d pancakes onto a griddle for individual little pancakes, we propose the muffin approach. Spoon your mix into a muffin tray and then BAKE your Maple Bacon Pancake Muffins into golden, fluffy perfection.

How do you serve them up? Exactly as you would a pancake! I suggest a tab of fresh butter and maybe just a bit more maple syrup.

The next time you want pancakes but you don’t want to go through the individual spoon, cook, flip, cook, transfer-to-a-plate pancake dance, remember this recipe!

Maple Bacon Pancake Muffins

Maple Bacon Pancake Muffins

Maple Bacon Pancake Muffins

Maple Bacon Pancake Muffins

Can this be made egg-free?

It can! In fact, we tested a TON of different egg substitutes in several different baked goods, took all kinds of notes, and then laid it all out for you in this super helpful guide to egg-free baking. For muffins, we recommend subbing in plain Greek yogurt (¼ cup of yogurt per egg) – Greek yogurt made for fluffy and slightly crisp on the outside muffins that had a really delicious flavor and held together really well.

Now introducing, Thrive Market!

NEXT order of business, we need to talk about Thrive Market!!

If you follow me over on Instagram, you’ve heard me talk about Thrive a few times. I’m (in just a few words) entirely obsessed. Thrive is an online marketplace on a mission to make healthy living easy and affordable for everyone. There, you can shop for thousands of the best-selling organic foods and natural products at 25-50% below traditional retail prices. One of my favorite aspects of Thrive (aside from the savings) is that I can filter the catalog of products by MY values and dietary preferences. Whether you are Paleo, gluten-Free, raw, vegan or feeding a family, you can shop along 80+ qualities, including non-GMO, fair-trade certified, BPA-free, and more. 

I get just about everything from Thrive. That includes: non-GMO food, snacks, vitamins, supplements, personal care products, eco-friendly cleaning supplies, safe and nontoxic beauty products, kitchen staples, organic BABY products, GUS TREATS, and much, much more.

The company’s Thrive Gives initiative also makes it possible for low-income families, teacher, and veteran to access natural, organic, and non-GMO foods and products for the first time. 

This company is just amazing!!!

I actually purchased the bacon bits, maple syrup, and gluten-free flour for these muffins from Thrive!!


Here’s the best news …a SPECIAL DISCOUNT!

If you click HERE, Thrive Market will give you an EXTRA 25% off your first purchase PLUS a free 30 day trial. That’s 25% off the already low prices that Thrive Market offers.

Maple Bacon Pancake Muffins

By: Amber Goulden
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 55 minutes
Servings: 12 muffins
These Maple Bacon Pancake Muffins are a pre-maple’d, pre-bacon-packed pancake that you bake as a muffin! I’m sharing the secrets behind this crowd-pleasing recipe.


For the Candied Bacon*:

  • 6 slices bacon
  • 2 tablespoons pure maple syrup
  • 2 tablespoons coconut sugar

For the Pancake Muffins:

  • 1 1/2 cups gluten free flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 6 tablespoons butter melted
  • 2 eggs
  • 1 teaspoons vanilla extract
  • 1/2 cup maple syrup
  • 1/2 cup full-fat coconut milk or regular milk


  • Preheat the oven to 350 F.
  • Mix together the maple syrup and coconut sugar in a small bowl.
  • Lay the bacon on a rimmed baking sheet, then brush with maple mixture on both sides. Place in the oven and bake for 15 minutes, then flip and bake for an additional 15-20 minutes until browned and crisp and remove from oven. Keep the oven heated to 350 F.
  • Once cooled, chop the bacon into bite-sized pieces.
  • In a medium-sized bowl, whisk together the gluten free flour, baking powder, baking soda, and sea salt.
  • In a large bowl, add the melted butter, eggs, vanilla extract, maple syrup, and coconut milk. Mix together with a hand-held electric mixer or stand mixer until frothy.
  • Add the flour mixture to the egg mixture 1/2 cup at a time, beating continuously, until smooth. Stir in the bacon bits until they're evenly distributed in the batter.
  • Line 12 muffin tins with a parchment baking cups and fill halfway with the muffin mixture.
  • Bake for 25 minutes at 350 F until a toothpick comes out clean.

Nutrition Information

Nutrition Facts
Maple Bacon Pancake Muffins
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

*If you don't want to make candied bacon, you can substitute with 1/3 cup Epic maple bacon bits.
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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    Recipe Rating

  1. Amanda says

    Amanda —  06/16/2018 At 08:10

    Can you use almond flour instead?? These look amazing!

  2. Bekah says

    Bekah —  06/16/2018 At 17:10

    I’ve got these in the oven now. Can’t wait to taste them. I went ahead and chopped the candied bacon and folded it into the batter, but I don’t see this step in the instructions. I’m assuming that’s the intent because of the photos.

  3. Sarah Stegall says

    Sarah Stegall —  06/18/2018 At 06:42

    These little muffins are de-lish! I am so glad I made these yesterday and now i have a handy to-go breakfast I can eat at work! Make these now, you will not regret it!

  4. Analisa says

    Analisa —  06/22/2018 At 15:23


  5. Brooke says

    Brooke —  06/24/2018 At 08:07

    The batter is very thick. Is this normal??

  6. Carolyn says

    Carolyn —  06/28/2018 At 18:01

    Can we use AP flour? or spelt flour? i.e. what is the best non-GF alternative? Thank you!

  7. Anissa says

    Anissa —  07/06/2018 At 10:17

    Saw your Instagram story re: frying plantains, how do you store your bacon fat? Do you strain it?

  8. Patrizia Marcano says

    Patrizia Marcano —  08/30/2018 At 15:36

    Never thought about making muffin pancakes. This look so yummy!

  9. Jennifer Withrow says

    Jennifer Withrow —  10/22/2018 At 19:29

    Made these and used almond flour 1:1 before reading the comments. :/ Came back to read the comments bc my muffins definitely didn’t look like yours! Oh well. Still going to eat them. They smell good at least! How should i store them for the week? in frig or on counter?

  10. Terra says

    Terra —  08/19/2019 At 03:05

    Do you think these can be made without egg? Maybe flax eggs instead? Look amazing! Thanks!

  11. Danielle Linder says

    Danielle Linder —  08/27/2019 At 09:11

    Is there a way to Pin this recipe? I have hovered over all of the photos but can’t find an icon. Thanks! Excited to make these!

  12. Alison D says

    Alison D —  02/18/2020 At 11:35

    I am intrigued by this recipe. What is the nutrition information on these muffins?

    • Brandi Schilhab says

      Brandi Schilhab —  02/18/2020 At 16:59

      We updated the recipe to include nutrition facts!

  13. Molly says

    Molly —  01/11/2022 At 11:28

    These look and sound AMAZING, but I’m lactose intolerant. Can I substitute ghee or anything else for the butter and if so, in what amount/measurement? Also… can these be made with mini-muffin tins? If so, I assume you just don’t bake them as long?

    • Melissa Guevara says

      Melissa Guevara —  01/11/2022 At 13:21

      Hi Molly! You can absolutely substitute ghee for the butter at a 1:1 ratio. Coconut oil, or even the bacon grease from your bacon, would also make a tasty subs in this recipe. You can also bake them in a mini muffin tin and adjust the timing. I would think 12-15 minutes would do the trick, but maybe keep an eye on them to make sure! ~Melissa