#BaconMonth Peanutbutter Banana Bacon Muffins

Disclaimer: I received a bunch of free bottles of Torani syrup for #BaconMonth for the purpose of creating a recipe

Don't worry, everyone, BACON MONTH still has some steam left! If you've just noticed, all month me and a whole bunch of bloggers (wrangled together by Julie of Bread Booze Bacon) are making bacon recipes ALL MONTH!

 Check out my first post to see what amazing prizes you could win.

Today's recipe is brought to you by the oh-so-wonderful Torani syrups! These little muffins get a bit of a kick from the brown sugar cinnamon syrup (though the bananas keep it pretty sweet!) better yet, they're gluten free!

I adapted a paleo recipe I use regularly, so these are gluten free and HIGH PROTEIN! Feel free to grab one as an after workout snack... or breakfast. Whatever you'd like.

I always see peanutbutter and chocolate with bacon... but never just PB & Bacon, so I stopped myself from pouring in the chocolate chips. While I think the chips would make a fine addition, these are pretty baller just on their own.

 Before we get to my recipe, check out all the other #BaconMonth recipes today!

Bacon & Egg Puffs from It Is A Keeper

Bacon Scalloped Potatoes from Kleinworth & Co.

Savory Oatmeal with Bacon, Spinach and Blistered Tomatoes from Cooking in Stilettos

Beer Bacon and Cheese Dip Recipe from Bread Booze Bacon

Sriracha Bacon Lobster Rolls from Nomageddon

Sticky Bacon and Salmon Kebabs from Hey Grill, Hey

Cheddar Bacon Ranch Pull-Apart Rolls from Love Bakes Good Cakes

Bacon Pasta Salad with Avocado Crema Sauce from A Simple Pantry

Peanut Butter, Banana & Bacon Muffins from Forking Up

Peanutbutter Bacon Protein Muffins

• 4 slices bacon, crumbled
• 2 ripe bananas, smushed with a fork
• 2 large eggs
• 1 tbsp butter, melted
• 1 tbsp peanutbutter
• 1 tsp vanilla
• 1/2 cup almond meal
• 1/8 cup coconut flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbsp apple pie spice mix
• 1 tbsp Torani brown sugar cinnamon syrup

-Preheat oven to 350 degrees and line a 6-welled muffin tin with liners.

-In a stand mixer set to medium, mix together the bananas, eggs, butter, peanutbutter,  Torani brown sugar syrup, and vanilla.

-In a separate bowl, mix together the dry ingredients.

-Slowly add the dry to the wet, mixing well between each addition. Finally, fold in the bacon.

-Fill the muffin cups 2/3 of the way full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.