Avocado & Bacon Muffins (21DSD, Paleo & SCD)

Do you love avocados?  I remember not liking them as a child but then discovering guacamole at a Mexican restaurant as a teenager.  I've loved them ever since.  :)  My kids, though, are divided.  Only one of the three like them, and that's only been recent.  When my kids were little, avocados were very expensive and so didn't get bought very often.  Now my green grocer sells bags of them for only a few dollars, so there's always plenty in the house.  That makes me happy. :)

This recipe: avocado and bacon.  I think you could make anything from these ingredients and have it taste awesome.
Yes, the muffins are green.  If my kids were younger, I'd have called these, 'Green Eggs & Ham Muffins.'  :)

Avocado & Bacon Muffins.
Prep time: 10 mins
Cook time: 20 mins
Makes 12

Ingredients:
1 small onion
6 short cut bacon rashers
4 eggs
2 cups avocado (about 4 minis)
1 cup coconut milk
1/2 cup coconut flour
1/2 teaspoon baking soda
salt & pepper

Instructions:

• Preheat oven to 175 degrees Celsius (350F)
• Grease 12 muffin pans with melted coconut oil.
• Finely dice onion and bacon.
• Brown in a fry pan.
• While that's cooking, mix the avocado flesh and eggs together thoroughly.  (I use a fork).
• Stir in the milk.
• Add coconut flour, baking soda and salt and pepper and combine well.  Make sure you break up any lumps.
• Fold through three quarters of the cooked bacon and onion mixture.
• Divide mixture between muffin pans.
• Top with reserved bacon and onion.
• Bake in oven for 20 minutes.
• Cool before removing from tins.
• Keeps well in the fridge and are awesome for breakfast or picnics. :) 

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