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Tasty Taco Muffins

5 from 1 review

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!

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
  • 12 Tbsp taco seasoning
  • 3/4 tsp sea salt

Instructions

  1. Put the ground turkey, sweet potatoes, and egg into your food processor and process until blended. Scrape the sides if necessary.
  2. Add the remaining ingredients – almond flour, taco seasoning and sea salt – and process again.
  3. Fill 12-15 paper-lined muffin tins.
  4. Bake at 350 degrees for 25-30 minutes until a meat thermometer reads 165 degrees.
  5. 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.