Pre-heat your oven to 180 degrees Celsius (350 degrees F)
Pre-head a medium-large frying pan over medium-high heat. Add you EXTRA vegetable oil (about ½ a tablespoon) and then add your chopped bacon.
Fry the bacon for 3-5 minutes and stir every minute or 2, until the bacon is nice and crispy. Then, transfer the bacon onto kitchen paper to drain.
Fill each hole of a 12 cup muffin tin with paper muffin cases. Then spray the inside of each muffin case with cooking spray.
Mix your coconut flour and almond flour in a large bowl.
Then whisk your eggs, vegetable oil, almond milk, chives, bacon and cheddar cheese in another bowl.
Add the wet ingredients to the dry ingredients and then whisk until you have a well combined and lump free batter.
Fill each muffin case a bit more than half way up with your muffin batter. Then bake the muffins in your pre-heated oven for 30 minutes.
Once the muffins are cooked, let them cool and then store them away for breakfast.