I don’t know why, but lately my Instagram feed has been bombarded with maple bacon doughnut pics. I have been dying to try one but really wasn’t wanting to consume that much sugar in one bite; soooo i just created a healthier version. Now I have said it before, and I will say it again, I do not follow a paleo diet, yet many of my bread and wheat replacement recipes are considered paleo. Many vegan recipes I come across, especially baked goods, are really not ideal for keeping slim and trim, and to be honest, are not that much healthier either. I am about 80% raw/vegan and the rest of my diet consists of things like paleo bread. Every once in a while I will include the occasional lentil or quinoa salad.
For some this combo sounds risky; but trust me it will make perfect sense to your taste buds after the first bite. You can either use turkey bacon, regular bacon, or fake bacon. Whichever one you pick, “more is better”. I used turkey bacon for these tasty little gems, but sprinkled some pecans on a few for a little variety.
I was really wanting to use the pecans because 1) I’m a nerd like that and 2) I very rarely consume them. I believe it is essential to rotate your foods and find myself eating the same foods day in and day out, unless I am conscious of what I have and haven’t been ingesting. Pecans are an excellent source of protein and zinc. They provide antioxidant benefits through the phytochemicals they contain and are also great for lowering cholesterol.
Now on to the maple frosting. I wanted to keep it dairy and sugar free, so I opted for a vegan version and used ‘Better Then Cream Cheese’ by Tofutti. My main issue when creating this recipe was the question of using pure organic maple syrup or creating a leaner version and using maple extract instead. I opted for the lean version but will list the amount of maple syrup to use as a replacement.
Preheat oven to 350
4 organic free range eggs
4 organic bananas
2 tsp of maple extract or 1/4 cup of pure grade B maple syrup
1/4 cup of organic extra virgin coconut oil or 1/8 cup if using maple syrup
1 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
1 Tbls stevia or 1 tsp if using maple syrup
In one bowl mix wet ingredients and in another mix dry and then combine.
Recipe makes 12 muffins. Bake at 350 for 20 to 25 minutes.
8 oz of “Better Then Cream Cheese” Tofutti brand
2 1/4 tsp of maple extract or 1/4 cup of grade B maple syrup
3 Tb coconut milk
1 1/2 tsp of stevia or none if using maple syrup
Blend and spread 1.5 Tb on each muffin and sprinkle with bacon, pecans or both.
Nutritional info not including bacon or pecans
Serving size: 1 Muffin topped with 1.5 Tablespoons of maple frosting
Fat: 9 g
Protien: 4 g
When comparing to the average cupcake (lets face it, there’s frosting, so really they’re cupcakes) which contains 450 calories and about 40 grams of sugar. It seems impossible these would taste half way decent, but let me assure you, it’s possible.
After making the two different versions I apparently had way too much time on my hands, because I made another batch with both toppings. It’s so good when it hits the lips!
The best part about these muffins is the absent feelings of guilt in the presence of bacon. Sugar free! Dairy free! Wheat free! Gluten free! Now I love goat cheese, but I’m IN love with these muffins! Sorry goat cheese. It’s not you. It’s me.