Turkey Muffin Recipe

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These little muffins are perfect for when you’re on the go, breakfast, or for a pre-workout snack. They’re packed with protein, gluten-free oats, and healthy vegetables. When I’m in a rush and have very little time to eat something, I’ll usually have a batch of these made and stored away for the week in my fridge. This recipe yields about 16 muffins.

Servings: 16 muffins

Per muffin:

86.5 calories

3 g fat

5 g carbs

9 g protein

Pre-heat oven to 425 degrees Fahrenheit (218 Celsius)

Bake for ~ 40 minutes

Ingredients

2 lbs. Lean ground turkey

1 cup Ground Gluten-Free Oats

4 eggs

1 cup Bell peppers

1/2 cup white onion

2 celery stalks

2 scallions

1 teaspoon salt

2 Tablespoons Garlic powder

1/2 teaspoon cumin

1 teaspoon Red crushed peppers

1 teaspoon black pepper

2 Tablespoons Weber’s All-Natural Gluten Free BBQ Sauce (optional)

Chop all your vegetables. I like to use a vegetable press. It cuts my chopping time by more than half the time, and not to mention saves me the hassle of dealing with those pesky onions. No tears for this girl.

IMG_0049 Measure out your spicesIMG_0095 IMG_0104 I like adding Bob Red Mill’s Gluten Free Oats for more body to the muffins. It’s also a great filler to help you feel full.

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Throw the oats into a small blender so it becomes Oat Flour

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Combine all your ingredients

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Optional: I like to add Weber’s All-Natural Gluten Free BBQ Sauce for a slight mesquite flavor

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Bake at 425 degrees Fahrenheit for about 40 minutesIMG_0158

Enjoy by itself or in a meal. I like pairing them with sweet potato fries and steamed broccoli!IMG_0258

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7 thoughts on “Turkey Muffin Recipe

Leave a little thought...xx Rakhi

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