This On-the-Go Turkey Breakfast Muffins recipe comes from my book, The Leaky Gut Meal Plan.
The first time I made these muffins was in 2012 when I came across Jamie Eason’s Turkey Meatloaf Muffins.
Instantly, I knew this would be a hit….not only for me but for my entire family as well.
Jamie’s original recipe is wonderful, but I chose to change mine up so it was more conducive for gut healing.
I dropped the eggs and oats, included some of her spices, but then added some of my own as well.
On-the-Go Turkey Breakfast Muffins
Click HERE to save this recipe for later.
Not only will these savory muffins satisfy your morning hunger pangs, but also they are packed with ingredients known to aid in gut healing; garlic, turmeric, and oregano. You can take these with you for a late-morning breakfast or snack on them throughout the day.
Ingredients
- 1 pound ground turkey
- 1 celery stalk, finely chopped
- 1/2 medium red onion, finely chopped
- 2 tablespoons ground flaxseed
- 1 teaspoon ground turmeric
- garlic powder, 1/2 Tablespoon
- freshly ground black pepper, 1/2 teaspoon
- 1/2 teaspoon salt
- dried oregano, 1/2 teaspoon
Instructions
- Preheat the oven to 375 degrees F. Line a standard muffin tin with cupcake liners.
- In a large bowl, combine the turkey, celery, onion, flaxseed, turmeric, garlic powder, pepper, salt, and oregano. Using a fork, mix until evenly distributed.
- Fill each cup of the muffin tin about three-quarters of the way with the mixture.
- Transfer the muffin tin to the oven, and bake until lightly browned, for 22 to 25 minutes, keeping a close eye on them the fast few minutes so they do not overcook. Remove them from the oven.
On-the-Go Turkey Breakfast Muffins Recipe Card
- 1 pound ground turkey
- 1 celery stalk, finely chopped
- ½ medium red onion, finely chopped
- 2 tablespoons ground flaxseed
- 1 teaspoon ground turmeric
- garlic powder, ½ Tablespoon
- freshly ground black pepper, ½ teaspoon
- ½ teaspoon salt
- dried oregano, ½ teaspoon
- Preheat the oven to 375 degrees F. Line a standard muffin tin with cupcake liners.
- In a large bowl, combine the turkey, celery, onion, flaxseed, turmeric, garlic powder, pepper, salt, and oregano. Using a fork, mix until evenly distributed.
- Fill each cup of the muffin tin about three-quarters of the way with the mixture.
- Transfer the muffin tin to the oven, and bake until lightly browned, for 22 to 25 minutes, keeping a close eye on them the fast few minutes so they do not overcook. Remove them from the oven.
Swaps
In case you need to change it up at all, here are various things you could try:
- Gluten-free oats are great in this recipe, too. If desired, add in 1/2 cup of gluten-free oats, and reduce the flaxseed to 1 Tablespoon.
- These would be fairly hard to make low-FODMAP, since you’d need to replace many of the ingredients.
- You can swap herbs and spices as desired.
- If you typically put eggs in your meatloaf and enjoy that consistency, add 2 eggs to this recipe.
Storing On-the-Go Turkey Breakfast Muffins
These muffins are perfect for baking and then taking along in the days to come.
Once the muffins have cooled a bit, transfer them to an airtight container, and store in the refrigerator.
When you’re ready to eat a muffin, serve col, heat in the microwave, or break it up in pieces, adding to soups, salads, or sautéed vegetables.
And that’s it, darling. Eat up!
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Xox,
SKH
You will heal. I will help.
Have you tried Trinity Hills Farms Ketchup.. its sweetened with stevia and gluten free 🙂 so is their BBQ sauce 🙂
I haven’t. Is it at Whole Foods? If so, a friend of mine just told me about it this morning!
Sarah, this looks SO good… I think it fits both mine and Josh’s dietary restrictions, which is a huge thumbs up (because that means I can just ask Josh to cook them for me and all I have to do is enjoy the muffin-sized meatloafs of deliciousness!)
Guaranteed Josh loves them!!! Super high protein, low carb and low calorie…tons of goodness:) Yes, he should make them for you. You can provide a bottle of wine!
Yum!!!! I make a similar meatloaf & sometimes the muffins too! 🙂
I’ll have to try these again except without the oats….I made the mistake of making them with ground turkey breast…..talk about dry!!!
Yeah, Judy…my friend makes them without the oats, too. I might try that next time, but I’m trying to scrape by for any carbs without sugar at this point:) The flax really helps!
These look great! Pinned it under my recipes I need to make!
did you omit the egg whites and “quick cooking” oats on purpose?
Hi Malina! Yes, I did. Only sometimes do I use the full egg…it just depends on how my stomach is feeling. I’m borderline allergic to egg whites, but when my stomach is at 90+%, I will eat them. The same thing applies to the oats. I’m just very careful, and I know that many other people with digestive disorder are too, so I like to give alternatives:)