Stuffing Muffins

Yep you heard that right. Perfect serving size for those Stuffing lovers. This one also is Gluten Free/Dairy Free but you can’t even tell they are the good!


1 large onion
4 ribs  celery
1/2 Tbls. coconut oil
1/2 tsp. salt
1/2 tsp. pepper
2 cups  almond  flour
2 tsp. salt
1 tsp. baking soda
2 tsp. dried sage
1 Tbls. marjoram
1 cup  chicken broth
1 cup egg whites
1/2 cup green onions
1 cup extra-lean ground turkey


Chop onions and celery. In a skillet, melt  coconut oil then sweat onions and celery until they are very tender. Mix in 1/2  t salt and 1/2 t pepper to veggies. Set aside to cool.
Preheat oven to  350F
In a large mixing bowl, mix almond flour, salt, soda, sage, and marjoram.  Mix in broth and eggs and green onions.
When cooked veggie mixture is cool, add to almond flour  mixture.
Spoon batter into lined muffin tins and bake for about 25 minutes for  large muffins and 15 minutes for mini muffins. This recipe made 18 full size  muffins and 6 mini. you could also put this into a regular 9×13 pan and bake for about 30+ minutes testing often.

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