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Preheat oven to 400. Grease 12 muffin cups.
Combine whole wheatflour, flour, baking powder, baking soda, pepper & salt in a large bowl.
Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in center of dry ingredients. Add the wet ingredients and mix with rubber spatula until just moistened. Scoop the batter into the prepared pan; cups will be very full.
Bake the muffins until the tops are golden brown, about 20-22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a rack to cool slightly before serving.
Bake on weekend and enjoy leftovers for grab and go weekday breakfasts. Store leftover muffins in plastic bag and freeze up to 1 month.
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