This easy chicken muffins recipe is a perfect protein-packed meal that's both healthy 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.
1 12-cup muffin tin lined with silicon cups or parchment liners
1 large bowl
1 small bowl or medium bowl
Ingredients
Chicken muffins:
2large eggs
2tablespoonstomato paste, or ⅓ cup tomato sauce or marinara sauce
1tablespoonhot sauce, optional
1tablespoonItalian seasoning
1teaspoonfine sea salt
2pounds(900 grams) lean ground chicken or turkey, or finely diced chicken breast
1cup(80 grams) rolled oats, certified gluten-free
1medium sweet onion, finely diced
1large carrot, shredded
Topping:
2tablespoonstomato paste, or ¼ cup tomato sauce or marinara sauce
1tablespoonapple cider vinegar
1tablespoondijon mustard
1tablespoonmaple syrup, or honey, or coconut sugar
½teaspoonfine sea salt
Instructions
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.
Notes
Care not to over mix and compact ingredients. This will make the chicken muffins dense rather than full and juicy.
Store: Store in an airtight container in the fridge for up to 4 days. Wrap individually for a quick on-the-go snack.
Freeze: Wrap individually, place in an airtight container to maintain freshness, and freeze for up to 3 months. Thaw and reheat gently in microwave.