Directions
Preheat your oven to 350°F (175°C).
Grease 16 standard-sized muffin cups or line them with silicone liners.
In a large skillet over medium heat, cook the bacon until browned and crispy.
Transfer the bacon to a paper towel-lined plate to cool, reserving about 1 tablespoon (15 ml / 0.5 fl oz) of the bacon fat in the pan.
Once cooled, crumble or chop the bacon into small pieces.
In a large mixing bowl, whisk together the dry : almond flour, flaxseed meal, psyllium husk powder, baking powder, garlic, cilantro, chives, red chili flakes, salt, and pepper.
In a separate bowl, whisk the eggs, coconut milk, lemon juice, melted butter, and the reserved bacon fat until well combined.
Pour the wet into the dry and mix until just combined. Gently fold in the chopped bacon, diced avocado, shredded cheese, and sliced spring onions.
Divide the batter evenly among the 16 prepared muffin cups.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
