Whole30 Taco Muffins
 
Prep time
Cook time
Total time
 
Whole30, Paleo, savory and super filling meal option which is versatile enough to be enjoyed for any meal and portable enough to be prepped in advance and taken on-the-go throughout the week.
Author:
Recipe type: Breakfast, Lunch, Dinner
Cuisine: Mexican
Serves: 15
Ingredients
Taco Seasoning Blend
  • Chili Powder 1 TBSP
  • Ground Cumin 1 .5 TSPN
  • Sea Salt 1 TSPN
  • Black Pepper 1 TSPN
  • Garlic Powder .5 TSPN
  • Onion Powder .5 TSPN
  • Paprika .5 TSPN
  • Red Pepper Flakes/Crushed Red Chilies .25 TSPN
  • Oregano .25 TSPN
  • Almond Flour 1 TSPN
Taco Muffins
  • Ground/Minced Beef 800 g
  • Frozen Spinach - thawed (don't use fresh) 900 g
  • Coconut Oil 1 TBSP
  • Medium Yellow Onion - diced 1 each
  • Garlic Cloves- mined 3 each
  • Taco Seasoning (recipe above) 3 TBSP
  • Eggs 3 each
  • Salsa (check your labels!) .25 cup (65 g)
  • Unsweetened Full Fat Coconut Milk .25 cup (60 ml)
Instructions
  1. Start by making your taco seasoning blend - you will have extra and it will definitely keep well in your dry storage for more of these muffins or as a clean taco seasoning for other recipes.
  2. Make sure the spinach is fully thawed before you start and allow to drain, squeezing out excess liquid and then setting aside.
  3. Preheat the oven to 375 F/190 C and lightly grease your muffin tray with some coconut oil to prevent sticking.
  4. In a medium pan over medium high heat, add coconut oil and allow to melt. Next add the onions and cook until softened and translucent, about 5 minutes.
  5. Then add the garlic and sautée for another minute or so until fragrant.
  6. Crumble the ground/minced beef into the pan, and then add the taco seasoning, mixing well.
  7. Allow the beef to brown (doesn't have to be cooked all the way through) and then mix in the drained spinach, stirring to combine. Turn off the heat.
  8. In a large bowl, whisk the eggs along with the salsa and coconut milk. Add the beef mixture and combine all ingredients well.
  9. Scoop equal portions of the mixture into your muffin tins, you should have about 15-16 muffins in total.
  10. Bake in the oven for 40 minutes and then remove and allow to cool.
  11. Serve along with some fresh guac, pico de gallo, and/or extra salsa and ENJOY!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/09/01/taco-mufifns/