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!
Ingredients
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
Preparation
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.