Crunchy & Green Triple B Muffins

Bacon, Bananas & Blueberries???
In muffin & loaf form? WHAT?!?!?

Yes I did it. They were absolutely delicious. Feel free to make some of your own.

This recipe makes approximately 24 muffins or 6 muffins and a 7″ loaf.

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon kosher salt
2 1/2 teaspoons baking powder
1/4 cup bacon grease with a bit of neutral flavored oil to top off the measuring cup
2 large egg (can substitute 1/4 cup banana or applesauce for each egg to make egg-free)
3/4 milk; dairy and non-dairy both work
1 1/2 teaspoons vanilla extract
6 to 8 ounces fresh or frozen blueberries (do not thaw frozen) (about 1 cup)
1/2lb crispy bacon (reserve grease for oil in recipe), crumbled
2 small ripe and soft bananas
2 tablespoons flaxseeds
1/4 sliced almonds
1 whole kale leaf or handful of baby spinach

Directions

In a large bowl, mix until well combined, flour, sugar, salt, baking powder, flaxseed and almonds.
In a 2 cup liquid measuring cup put grease/oil, eggs, milk, vanilla, bananas and kale/spinach, using an immersion blender, puree until all ingredients are smooth.
Mix blueberries and then bacon into flour mixture.
Add liquid mixture and fold until just incorporated, do not overmix, you want the ingredients to all be moist, but a little lumpy is fine.
Scoop by the spoonful into muffin cups (about 3/4 full) or pour/scoop into loaf pan.
Place in preheated (375 degrees F) oven for 15-20 minutes (6/12 cup muffin pan), 45 minutes for loaf pan. Remove with you can insert knife/toothpick into center and remove clean and tops are golden brown.

Serve with butter and honey/maple syrup!

Enjoy!