Chicken Muffins
This easy chicken muffins recipe is a perfect meal that's both wholesome and flavorful. These 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.
Print Recipe
Pin Recipe
Servings: 12 muffins
Equipment
- 1 12-cup muffin tin lined with silicon cups or parchment liners
- 1 large bowl
- 1 small bowl or medium bowl
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
Chicken muffins:
- 2 large eggs
- 2 tablespoons tomato paste or ⅓ cup tomato sauce or marinara sauce
- 1 tablespoon hot sauce optional
- 1 tablespoon Italian seasoning
- 1 teaspoon fine sea salt
- 2 pounds (907 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
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.2 large eggs, 2 tablespoons tomato paste, 1 tablespoon hot sauce, 1 tablespoon Italian seasoning, 1 teaspoon fine sea salt, 2 pounds lean ground chicken or turkey, 1 cup rolled oats, 1 medium sweet onion, 1 large carrot
- 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.2 tablespoons tomato paste, 1 tablespoon apple cider vinegar, 1 tablespoon dijon mustard, 1 tablespoon maple syrup, ½ teaspoon fine sea salt
- Bake for 25-30 minutes or until internal temperature reaches 165°F and the tops turn golden brown.
Save This Recipe! 💌
Notes
- Take care not to over mix and compact ingredients. This will make the chicken muffins dense rather than full and juicy.
- Store in an airtight container in the fridge for up to 4 days. Wrap individually for a quick on-the-go snack.
- To freeze, wrap individually, place in an airtight container to maintain freshness, and freeze for up to 3 months. Thaw and reheat gently in microwave.
Tried this recipe?Leave a comment below & tag @eatfreshglow on social!
