Easy Chicken Muffins

This easy chicken muffins recipe is a perfect meal that's both wholesome and flavorful. Savory muffins are easy to make and will become a regular addition to your weekly meal prep rotation. Perfect as an appetizer, lunch, dinner or grab-and-go snack.

Why You'll Love This Recipe

• Individually portioned: perfect for dinner, breakfast, lunch, crumbled on your salad, or individually wrapped for a high-protein snack. It's a great alternative to leftover chicken breast or chicken thighs that your whole family will enjoy.
• Easy: simply add all ingredients to a large bowl, mix, divide in a muffin tin, and bake. Dinner will be on the table in 30 minutes!
• Protein-packed: These ground chicken muffins are soft, moist, savory, flavorful, lean, gluten-free, dairy-free and perfect for portion control, so no meat-sweats!

For more easy meal ideas try my stuffed portobello mushrooms, simple teriyaki chicken, creamy white bean chicken chili, chickpea veggie burgers or my white fish tacos with mango mint salsa.

Recipe Ingredients

Here are the ingredients you'll need to make savory chicken muffins:

Substitutions and Variations

• Swap in a blend of other dried spices like sage, oregano, thyme or rosemary. Or add a few grinds of black pepper or red pepper flakes.
• Substitute ground turkey, ground beef, or finely diced cooked chicken breast in this easy recipe.
• Use regular onions, shallots, spring onions or chopped bell pepper. Or include other fresh veggies like chopped green beans, green onions or red bell peppers to your own tastes.
• If tolerant, top with a sprinkle of parmesan cheese or shredded cheese before baking.
• Skip the muffin topping and add marinara sauce instead.

I have not tested this recipe with other substitutions or variations. If you replace or add any ingredients, please share how it turned out in the comments below!

How to Make High Protein Chicken Muffins

Step 1: In a large bowl, add lightly whisked eggs, tomato paste, hot sauce, Italian seasoning and salt. Add chicken, rolled oats, onions and carrots.

Step 2: Gently mix until combined. Take care not to over mix and compact the mixture.

Step 3: Divide mixture evenly among 12 muffin cups, forming mounds like a muffin shape.

Step 4: In a small bowl whisk together tomato paste, apple cider vinegar, dijon mustard, maple syrup, and sea salt.

Step 5: Brush tomato sauce topping or marinara sauce over top of meat muffin mounds.

Step 6: Bake at 375°F for 25-30 minutes or until internal temperature reaches 165°F and the tops turn golden brown.

Expert Tips

• Use a silicone muffin tin, silicone molds or muffin cup, or parchment liners to prevent sticking since these lean chicken meatloaf muffins are low in fat. I like to grease my muffin tin with coconut oil or olive oil before adding the chicken mixture.
• Take care not to over mix and compact the ingredients. This may make the muffins dense rather than full and juicy. No need for a food processor, just a large mixing bowl and large spoon, or your hands.
• Make a large batch or double batch and freeze individually wrapped portions in plastic wrap or a ziplock bag.

Common Questions

Storage Tips

• Refrigerator: store in an airtight container in the fridge for up to 4 days. Wrap individually for a quick on-the-go snack. Do not leave at room temperature.
• Freezer: freeze in an airtight container for up to 3 months. Wrap individually then place in an airtight container to maintain freshness.
• How to Reheat: place muffins on a microwave-safe dish and gently microwave for 60 seconds, or more if needed. To reheat in oven, place muffins in muffin cup or lined baking sheet, covered, and heat at 300°F for about 15 minutes.