Description
These Meatloaf Muffins are packed with hidden veggies, AIP, paleo and Whole30 compliant and the perfect choice for breakfast, lunch or dinner.
Ingredients
Scale
Muffins
- 1 lb ground turkey or chicken
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup celery, finely diced
- 1 cup carrot, grated
- 2 cups spinach or kale, finely chopped
- 1 teaspoon thyme, fresh or dried
- 1.5 tsp sea salt
- 2 TBSP coconut aminos
- 1 TBSP olive oil
“Cheese” Sauce (optional)
- 1 cup full fat, additive free coconut milk
- 1 tsp apple cider vinegar
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- pinch of turmeric (optional – for yellow colour)
- 2 TBSP tapioca or arrowroot starch + 1 TBSP water
Instructions
- Preheat oven to 375F. Line a muffin pan with parchment liners or olive oil.
- In a large bowl combine ground turkey, onion, garlic, celery, carrots, spinach, thyme, sea salt, coconut aminos and olive oil.
- Distribute mixture evenly across 12 muffin holes and bake in the middle rack of oven for 25 minutes.
- To prepare the optional “cheese” sauce, combine coconut milk, apple cider vinegar, dried thyme, garlic powder, sea salt and optional turmeric in a small saucepan over medium heat. In a small bowl, mix together tapioca starch and water to make a slurry. Once coconut milk mixture has reached a rolling boil, add in slurry and whisk continuously until mixture begins to thicken.
- If using cheese sauce, spoon over each muffin and return to oven to broil on high for 1-2 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Mains