Muffins with Pancetta and Herbs

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Muffins with Pancetta and Herbs

Some mornings we just want muffins and a cup of coffee. I am Italian and there is always pancetta in my refrigerator. Using fresh herbs in these muffins makes them extra special but if you don't have them handy go ahead and use dried.

*CHEFS NOTE* A little tip on finely chopping pancetta: place in the freezer for 15 minutes to firm then you will find it easier to chop with a sharp chefs knife.


  • 1 tablespoon coconut oil or ghee
  • 1/4 pound sliced pancetta, finely chopped
  • 1 cup almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 large eggs, room temperature
  • 1/2 teaspoon apple cider vinegar
  • 1 tablespoon raw honey
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped


  1. Preheat oven to 350 F

  2. In a medium saute pan over medium heat add in oil or ghee. Once hot add in chopped pancetta and let cook until crispy, about 5-7 minutes.

    Remove from pan and set on a paper towel lined plate. Set aside.

  3. In a medium mixing almond flour, baking soda and salt.

  4. In another medium mixing bowl combine eggs, apple cider vinegar and honey. Add in the fresh herbs.

  5. Fold the dry ingredients in the wet and use your spatula until all ingredients are incorporated.

  6. Divide mixture in to your muffin tins and bake for 15 minutes or until brown around the edges. Let cool for a few minutes then enjoy.

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