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!


  • 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


  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!


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.