Easy Chicken Muffins
Total Recipe Yield: 12 muffins
Portion Size: 1 muffin
Vegan:Ìý±·´Ç
LO Vegetarian:Ìý±·´Ç
Contains Pork:Ìý±·´Ç
Contains Alcohol:Ìý±·´Ç
Ingredients
Chicken muffins
- 2 large eggs
- 2 tablespoons tomato paste, or â…“ cup tomato sauce or marinara sauce
- 1 tablespoon hot sauce, optional
- 1 tablespoon Italian seasoning
- 1 teaspoon fine sea salt
- 2 pounds (900 grams) lean ground chicken or turkey, or finely diced chicken breast
- 1 cup (80 grams) rolled oats, certified gluten-free
- 1 medium sweet onion, finely diced
- 1 large carrot, shredded
Topping
- 2 tablespoons tomato paste, or ¼ cup tomato sauce or marinara sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup, or honey, or coconut sugar
- ½ teaspoon fine sea salt
Directions
- Preheat oven to 350°F.
- In a large bowl, lightly whisk eggs. Whisk in tomato paste, hot sauce, Italian seasoning and teaspoon salt. Add ground chicken, rolled oats, onions and carrots. Using your hands or a large spoon, gently blend the mixture together, careful not to over mix. You want everything evenly mixed without packing too firmly.
- Divide mixture evenly among 12 muffin cups, forming mounds like a muffin shape.
- In a small bowl whisk together tomato paste, apple cider vinegar, dijon mustard, maple syrup and sea salt. Brush over top of meat muffin mounds.
- Bake for 25-30 minutes or until internal temperature reaches 165°F and the tops turn golden brown.
Why did you choose to submit this recipe?
"This healthy chicken muffin recipe is a favorite in our family, and Kyle loves his protein! It's easy to make, and makes perfect individual portions. I keep a batch in the freezing for a quick grab-and-go snack after a quick whirl in the microwave. It's also gluten-free and dairy-free." -Ìý´³²¹³¦±ç³Ü¾±Ìý°Â¾±±ô²õ´Ç²Ô