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!
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!
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!!
THE DEAL
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.
PrintMaple Bacon Pancake Muffins
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 1x
Ingredients
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
Instructions
- 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.
Notes
*If you don't want to make candied bacon, you can substitute with 1/3 cup Epic maple bacon bits.
Can you use almond flour instead?? These look amazing!
Hi Amanda, you can’t sub almond flour 1:1 for these. If you’re looking for an almond flour base I’d recommend baking the Pumpkin Spice Bundt Cake into muffins, you can omit the pumpkin spice and still add the bacon to the batter!
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.
Yes, that’s correct!
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!
I’m so glad you liked them Sarah!
Freezable?
Yes! I’d freeze individually and microwave for about 30 seconds to re-warm them.
The batter is very thick. Is this normal??
It is slightly thicker than a normal batter (especially if using coconut milk) but should be about the same consistency as a pancake or muffin batter. If you’re using a different flour blend than the King Arthur Measure for Measure we used here, the consistency may be different. You can go ahead and thin it out with more milk if you’re doing coconut milk thin it with a bit of water!
Can we use AP flour? or spelt flour? i.e. what is the best non-GF alternative? Thank you!
I haven’t tested it but I think AP flour should work!
Saw your Instagram story re: frying plantains, how do you store your bacon fat? Do you strain it?
Never thought about making muffin pancakes. This look so yummy!
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?
Do you think these can be made without egg? Maybe flax eggs instead? Look amazing! Thanks!
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!
The pin button should be in the top right corner! If not, you can also manually add it to Pinterest or add the Pinterest extension to your browser.
I am intrigued by this recipe. What is the nutrition information on these muffins?
We updated the recipe to include nutrition facts!