Preheat oven to 400 degrees and grease a muffin tin.
Combine flours, flax seed, nutritional yeast, baking powder, salt and cayenne pepper in a large bowl. Set aside.
In a skillet over medium heat, cook bacon until crispy. Remove bacon and let drain on a paper towel.
Saute baby spinach until just wilted in the same skillet with the bacon grease.
While spinach cooks, lightly whisk eggs and egg whites together in a small bowl.
Add eggs to spinach and cook for about 15 seconds, constantly scrambling with a spatula until eggs are just set but still undercooked.
Add almond milk and olive oil to the dry ingredients and combine with a spatula. Add egg & spinach mixture and combine again.
Crumble bacon into pieces and fold into the batter.
Spoon batter into greased muffin tins and bake for about 15 minutes.
Remove from oven and let cool in tin for about 10 minutes.
Carefully remove and serve warm.
Notes
*I used almond milk from a carton (which is technically not allowed in the paleo challenge). I plan to make almond milk myself for the challenge and will use that during the 28 days. I also plan to try these with canned coconut milk (same quantity) and I think that would work. If you don't care about being 100% strict, use carton almond milk and save yourself the hassle!