Written by Lisa Dreher, MS, RDN, LDN
Chive and Bacon Muffins

Chive and Bacon Muffins

As we begin the transition to spring here in the Berkshires, it’s the perfect time to explore foods that are coming into season. Local, seasonal food is often more nutrient-dense, better for the planet, and for your local economy. This month, we want to highlight in-season chives 

Chive and Bacon Muffins 

Servings: 6 muffins



  • 6eggs (look for pasture-raised eggs from local farms) 
  • 4slicesbacon (look for uncured, organic, nitrate/nitrite-free options) 
  • 1/3cupminced chives + extra for garnish 
  • 3tbspcoconut oil, melted
  • ¼ cup+ 1 tbsp coconut milk 
  • ½ cupcoconut flour 
  • 1tbsplemon juice
  • 1tspgarlic powder 
  • Pinch of ground black pepper
  • ¼ tsp dried oregano
  • ½ tsponion powder
  • ½ tspbaking powder 
  • ¼ tspsea salt
  • Optional toppings: salsa, avocado, or freshly chopped cilantro or parsley



  • Preheat oven to 350 degrees F.
  • Heat a skillet over medium heat.
  • Cook the bacon slices on skillet until crisp.
  • Drain grease, cool the slices, then break into crumbles. Set aside.
  • Grease a muffin tin with coconut oil or line with muffin tin papers. 
  • In a large bowl, whisk together coconut oil, coconut milk, lemon juice, and eggs.
  • In a separate bowl, mix coconut flour, garlic powder, black pepper, oregano, onion powder, baking powder, and sea salt. 
  • Pour the dry mixture into the wet mixture and stir just until mixed. 
  • Fold in bacon and chopped chives. 
  • Pour batter evenly into the muffin tins. 
  • Sprinkle and gently press in more chive slices on top of the muffins.
  • Bake for 25-30 minutes, until a toothpick inserted in center comes out clean.
  • Let cool, serve, add toppings of your choice, and enjoy! 


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