Tasty Taco Muffins
This easy recipe for Paleo-friendly, gluten-free Tasty Taco Muffins is packed with protein and perfect for convenient school lunches. Kids love the tasty taco flavor and moms love how nutritious this easy lunch is!
- Prep Time: 25 mins
- Cook Time: 25 mins
- Total Time: 50 mins
- Yield: 12-15 1x
Ingredients
Scale
- 1.3 lb package Shady Brook Farms ground turkey
- 1 cup sweet potatoes, peeled, cut into 1″ pieces, and cooked
- 1 egg
- 1/2 cup almond flour – this is our favorite brand
- 1–2 Tbsp taco seasoning
- 3/4 tsp sea salt
Instructions
- Put the ground turkey, sweet potatoes, and egg into your food processor and process until blended. Scrape the sides if necessary.
- Add the remaining ingredients – almond flour, taco seasoning and sea salt – and process again.
- Fill 12-15 paper-lined muffin tins.
- Bake at 350 degrees for 25-30 minutes until a meat thermometer reads 165 degrees.
- Enjoy hot or cold!
Notes
You’ll need to cook the sweet potatoes first. You can roast them in the oven, but I prefer to steam them as it’s quicker. I put the cubed pieces into a large pan, add 1-2″ of water and bring to a boil on med-high heat with the lid on, then steam for about 20 minutes or until softened.
Find it online: https://livingwellmom.com/tasty-taco-muffins/