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
3 g fat
5 g carbs
9 g protein
Pre-heat oven to 425 degrees Fahrenheit (218 Celsius)
Bake for ~ 40 minutes
2 lbs. Lean ground turkey
1 cup Ground Gluten-Free Oats
1 cup Bell peppers
1/2 cup white onion
2 celery stalks
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.
Measure out your spices 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.
Throw the oats into a small blender so it becomes Oat Flour
Combine all your ingredients
Optional: I like to add Weber’s All-Natural Gluten Free BBQ Sauce for a slight mesquite flavor
Bake at 425 degrees Fahrenheit for about 40 minutes
Enjoy by itself or in a meal. I like pairing them with sweet potato fries and steamed broccoli!