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+ servings
Baked chicken muffins in white muffin liners on a grey plate with melted cheese on top
Course lunch, Snack

Chicken Muffins Recipe

By: Elysia
Servings 12 Meatloaf Muffins
These lean chicken meatloaf muffins make the perfect healthy meal that's packed full of protein. Cook up a batch and freeze for a quick and healthy meal or snack!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Ingredients
  

  • 2/3 cup old fashioned oats
  • 1/3 cup low fat milk or milk alternative
  • 1 pound extra lean ground chicken breast
  • 2 tablespoons hot sauce
  • 1/4 cup shredded carrot
  • 2 garlic cloves minced
  • 1/4 cup finely chopped or grated sweet onion
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup freshly grated parmesan cheese optional
  • 1/2 cup marinara sauce

For topping (optional):

  • 1/2 cup grated cheddar or mozzarella cheese
  • 2 tablespoons finely chopped fresh parsley

Instructions

  • Preheat oven to 350 F. Spray muffin pan with nonstick cooking spray or line muffin tin with 12 silicone muffin liners.
  • Combine oats and milk in a small bowl. Mix well. Let stand for 3 minutes or until oats are softened.
  • To a large mixing bowl, add ground chicken, the oat mixture, hot sauce, carrot, garlic, onion, egg, parmesan cheese (if using), salt and pepper. Mix ingredients until combined.
  • Divide chicken mixture into muffin cups, filling 3/4 of the way full.
  • Bake for 20 minutes. Remove from oven and top each meatloaf muffin with marinara sauce. You can also add some grated cheese at this time if you wish. Place back in the oven for an additional 5-10 minutes or until the meatloaf reaches an internal temperature of 165 F.
  • Allow to cool for several minutes before removing from the muffin tin. Garnish with finely chopped fresh parsley if desired. Serve warm.

Notes

  • Use extra lean or lean ground chicken. If you go with a higher fat variety, the grease may spill out of the muffin tin while baking.
  • Do not over mix. Be careful not to overmix the meat mixture as it may result in dense meatloaf muffins. Instead, mix until the ingredients are just combined.
  • Spray the muffin tin well with cooking spray or use silicone muffin liners. This will help prevent the meatloaf from sticking to the pan and will save you from having to scrub the pan once finished cooking (you’re welcome)!
  • Once cooked, let the meatloaf muffins rest in the pan to allow the juices from the meatloaf to redistribute. This will result in juicier and tastier meatloaf
  • Be sure to make a double batch for easy freezer meals! They're so handy when you need something quick!
  • If you wish, you can melt some cheese on top of the muffins. It really adds to the overall taste of the muffins and makes them more kid-friendly too! Add some shredded cheese to the top of each muffin when you add the marinara sauce.
  • Freezing Directions: Bake as directed above. Remove from muffin pan and allow to cool. Place on a baking sheet and flash freeze. Place in a freezer bag, label and freeze. You can freeze them up to 3 months. To serve: Reheat in microwave for 1-2 minutes or allow to thaw in the fridge and eat warm or cold.

Nutrition

Calories: 85kcalCarbohydrates: 4gProtein: 8gFat: 4gSaturated Fat: 1gCholesterol: 46mgSodium: 182mgPotassium: 268mgFiber: 1gSugar: 1gVitamin A: 508IUVitamin C: 3mgCalcium: 17mgIron: 1mg
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