Butternut Squash, Bacon and Spinach Muffins
Delicious muffins for breakfast on the go or a healthy afternoon snack. Gluten, grain-free and suitable for the Specific Carbohydrate Diet (SCD).
Servings Prep Time
18 muffins 10 minutes
Servings Prep Time
18 muffins 10 minutes
  • 1 Butternut squash, peeled and chopped into cubes
  • 4 Bacon slices (rashers), chopped small
  • 3 tablespoons Extra virgin olive oil
  • 6 Free range eggs, beaten
  • 2 cups (300g) Blanched Almond Flour
  • 1 cup (225g) Dry curd cottage cheese/Polish cheese “twarog”
  • 1 cup (100g) Cheddar cheese, grated
  • 1 teaspoon Bicarbonate of soda
  • Sea salt
  • Black pepper
  • 1 cup (225g) Fresh spinach, washed and dried
  • 2 tablespoons Butter (soft)
  1. Preheat the oven to 180°C Fan, 200°C electric, 392°F, gas mark 6.
  2. Spread out the butternut squash and bacon on two baking trays lined with parchment paper. Toss with olive oil and season with pepper. You don’t need salt because of the bacon. Bake for 30 minutes until brown but not burnt.
  3. While the butternut squash and bacon is in the oven, mix the almond flour, two cheeses, bicarbonate of soda in a large bowl. Make a well in the centre and add the beaten eggs.
  4. Mix well and add a little salt and pepper to season. Once cooked, add in the butternut squash and bacon and the spinach. Mix well.
  5. Turn down the oven temperature by 20 degrees. Grease two muffin trays (or enough to hold 18 muffins) with the soft butter. Next, add parchment squares by sticking them down into the muffin trays. Add approx. two tablespoons of mixture to each muffin hole.
  6. Bake in the oven for 20-25 minutes until lightly brown but not burnt. Begin checking them from 20 minutes onwards.