Quick and easy recipe for mid-day snack muffins with a perfect balance of fat, carbs, and protein to keep you energetic and healthy the entire day.
Recipe is best with cage-free organically raised chicken!
Gluten-Free Coconut Flour Chicken Muffins
Makes 6 Muffins
Total Time: 30-35 minutes
- ½ cup coconut flour
- 1 Tbsp. potato starch
- ½ tsp. baking soda
- ½ Tbsp. salt
- ½ tsp. black pepper, ground
- ¼ tsp. garlic powder
- ½ tsp. paprika
- 3 eggs, cage-free organic
- 3 Tbsp. coconut oil, melted
- 1 Tbsp. green onions, chopped/diced
- 2 Tbsp. red bell pepper, chopped/diced
- ¼ cup + 1/8 cup water
- 1 ½ cup chopped/diced/shredded chicken
Steps to crEATe:
1.) Heat oven to 350° and grease a 6 compartment muffin tin with coconut oil. Set aside.
2.) Chop chicken, onions, and bell pepper. Set aside.
3.) In large mixing bowl, combine dry ingredients. Mix thoroughly.
4.) In separate bowl, beat 3 eggs, add coconut oil.
5.) Add wet ingredients to dry. Add water, mix together. Fold in vegetables and chicken. Mix them around and your batter is ready!
6.) Divide batter evenly in 6 compartments and bake for 20-22 minutes.
*Note: I cut my chicken fairly small and it was cooked thoroughly in the baking process. IF you worried about it NOT cooking, go ahead and sauté the chicken in 1 Tbsp. of coconut oil for 5 minutes