Soon after Lilah started eating solid foods, I began my love affair with muffins. Muffins are easy to make, easy to store, and most toddlers even love the “healthy” ones. I struggle with meat options for Lilah, so one day I decided to make turkey muffins, and quickly they become a hit in our household.
They are a quick, easy protein option for on the go. After a fun-filled weekend, I’m inspired to eat a little extra healthy this week before leaving for New York Friday on a girls fitness trip.
You heard that right, instead of the typical booze-filled girl’s weekend at the beach, we are going to NYC to try out all things NYC fitness and experience a few fitness classes we do not have here in Nashville. Do not worry; I plan to bring you along with me in my instastory. For now, make some turkey muffins!
INGREDIENTS
- 1 lb turkey meat
- 1 egg
- 1 1⁄2 tbsp. flax seed meal
- 3⁄4 cup cut broccoli slaw (zucchini, carrot, cauliflower rice)
- 2 tbsp coconut amino acids
- 1 tsp turmeric
- 1 tsp poultry seasoning
- 1 tsp salt
- Barbeque sauce
Note* I sometimes add some ketchup for sweetness in the mix for Lilah
DIRECTIONS
1. Preheat oven to 350 degrees
2. Mix all the above ingredients
3. Spray a muffin pan with olive or avocado oil spray before dividing mix evenly (sometimes I only get 11 muffins)
4. Bake for 25 minutes (internal temp should measure 165 degrees)
5. Lightly brush on your favorite BBQ sauce and put back in for 1 to 3 minutes
