Clean Grab & Go: Turkey Muffins
It has been a BUSY month to say the least (hope that serves as a halfway decent excuse for not posting since mid-August!). I’ve changed up my routine quite a bit, adding more hours in the gym (details to come in future post!), which has made my time management even more critical to my sanity. With more going on in my life, I need fool-proof planning tricks to keep my nutrition on track. Ever have those days where you are running out the door and need something quick (and clean!) to eat? For me, this feels like every day! Lately, this Turkey Muffin recipe by Jamie Eason has been my saving grace. I make a batch of these every Sunday and keep them in the fridge for those moments when I need lean protein stat!
- 2 lbs. ground turkey
- 3 egg whites
- 1 cup quick cooking oats
- 1 tsp salt
- 3 cloves of garlic, minced
- 1 diced onion (i like to grate in my onion – the juice adds tons of flavor!)
- 2 diced celery stalks
- 1/4 cup worchester sauce
- Add in a few spices of your choice (just make sure they pair well!): cumin, chipotle, sage, thyme, rosemary, hot sauce, etc. I switch it up every time!
- Optional: add in some salsa or tomatoe paste for a more meatloaf like flavor. Or try adding in other veggies like zucchini or mushrooms. Be creative!
Pre heat oven to 375 and spray muffin pay with some cooking spray (or coat with a little olive oil)
Mix all the ingredients in one large bowl until well combined. Roll the mixture into balls and place each one in the muffin pan.
Bake for 40 minutes or until cooked through.
Makes 12 muffins.