Place the bacon on a baking sheet and put into a cold oven. Turn on the heat to 350 degrees and let the bacon cook for 10-15 minutes. You want the bacon undercooked so that it’s still flexible. Once the bacon has cooked, set aside to let cool slightly.
In a large mixing bowl, whisk almond flour, salt, garlic powder, baking soda, and black pepper. In a small bowl, add all the wet ingredients; eggs, ghee, honey.
Pour the wet ingredients into the large mixing bowl of dry ingredients and stir to combine. Next fold in the spinach.
Once the bacon has cooked, line a cupcake pan with bacon then set aside. If you don’t have 12 slices you may need to cut a few of them in half the long way so that each muffin tin has some bacon.
Add some bacon grease to the bottom of each cup of your pan. You want enough to just coat the bottom. Then pour the batter (about 1/4 cup) into your each cup in your cupcake pan.
Bake for 20-22 minutes or until the center has set and the muffins are slightly browned. Remove from the oven and cool slightly before serving.