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Paleo AIP Beef & Savory Herb Muffins are an awesome combination of both meat and carbs, a meal in your hand! Serve for breakfast, lunch, snack or dinner. Grab and go, or serve with a salad, and eat it with a fork and knife. You choose!
Paleo AIP Beef Muffins are also Whole30, Gluten-free, dairy-free, nut-free and egg-free.
While there are often high carb muffins and many meatloaf type muffins, I wanted a recipe that had both! I need both carbs and meat! I love bread! And, I love meat! Having them together is both delicious and convenient.
Here’s a super healthy savory treat to make ahead of time and enjoy from the oven, counter, fridge or freezer, hot or at room temp, or even cold, that tastes great and satisfies mind and body!
What are Paleo AIP Beef & Savory Herb Muffins
They are: a savory herbed muffin, studded with big but light sections of spiced, delicious ground beef.
The awesome macronutrients in this true superfood muffin are: 21 grams of carbs, 24 grams of protein and 31 grams of good fat — all in one muffin, what a great meal!
I chose beef because it’s the healthiest meat for us, and we need more of it — grass-finished, high in omega-3s and zinc!
Live it up with these, all the goodness, so healthy and delicious, let’s get started! 🙂
Ingredients in AIP Beef & Savory Herb Muffins
This recipe has a decent amount of ingredients, so save time, and make the process easier, by having two main bowls and one smaller bowl side by side.
When you measure ingredients, measure certain ingredients twice: once into the ground beef bowl, and once into one of the muffin batter bowls (dry ingredients or wet ingredients).
You’ll end up with two mixes/batters that get layered into the muffin pan!
The main ingredients in Beef & Savory Herb Muffins are: beef, cassava flour, coconut flour, gelatin, collagen, coconut sugar (just a little; the muffins aren’t sweet), herbs, baking soda and sea salt.
How to make Paleo AIP Beef Muffins
As mentioned, two batters make up these muffins.
- The Herbed Muffin Batter is a simple quick bread:
- Add dry ingredients to a large mixing bowl. Add wet ingredients to smaller bowl.
- Mix wet ingredients into dry ingredients.
- The Meat Mixture is a one-bowl prep. I like to use electric hand held beaters to mix the meat and other ingredients, but the process is a lot like meatloaf; so you can also use your bare hands or a big fork etc. to mix.
There will be two times the amount of meat mixture as muffin batter, so you’ll layer accordingly. I give instructions in the recipe. When you’re layering the batters, it might seem like you have too much meat and not enough of the bread batter, but it actually comes out perfectly.
Paleo AIP Beef & Savory Herb Muffins
Equipment
- 2 large mixing bowls + 1 smaller mixing bowl
- 1 muffin pan preferably for jumbo muffins, or have two muffin pans
Ingredients
Meat Mixture
- 1 pound ground beef
- 2 Tablespoons water
- 1 Tablespoon coconut flour or use white rice flour for Gluten-free
- 1-½ teaspoons coconut sugar
- 1-½ teaspoons apple cider vinegar
- 1 teaspoon sea salt
- 1 teaspoon dried rosemary powdered, or dried basil
- 1 teaspoon ground ginger
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon baking soda sifted
Herbed Muffin Batter
- ¾ cup cassava flour Otto's or Bob's brands only; other brands will not work because they are too starchy.
- ⅓ cup coconut oil or duck fat, melted and cooled slightly
- ⅓ cup coconut milk warmed to liquefy if solid, or non-dairy milk of choice
- ¼ cup collagen <-- use DISCOUNT code BEAUTIFUL10 at checkout for 10% off your entire order
- 3 Tablespoons coconut flour
- 3 Tablespoons water
- 2 Tablespoons coconut sugar or maple sugar (This ingredient only makes the savory batter a tiny bit sweet; it's there for the right texture, so please include it.)
- 1 Tablespoon gelatin <-- use DISCOUNT code BEAUTIFUL10 at checkout for 10% off your entire order
- 2 teaspoons apple cider vinegar
- 1 teaspoon dried basil
- ½ teaspoon onion powder
- ½ teaspoon baking soda sifted
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 325°F. Line muffin pan with squares of parchment paper (preferred) or liners. (This recipe makes 6 jumbo muffins, or it will make more and need to bake less time if you make smaller muffins because you only have a smaller muffin tin.)
- Set out 3 bowls: 2 larger and one smaller:One large bowl is for your meat mixture. (It's a 1-bowl recipe.) The other large bowl is for the dry ingredients of the muffin batter. The small bowl is for the wet ingredients of the muffin batter.
- Into large meat bowl add: beef, water, coconut flour, coconut sugar, apple cider vinegar [to one side], salt, rosemary or basil, ginger, onion powder, and baking soda on the opposite side from the apple cider vinegar. Use handheld electric mixer, large fork(s) or your hands to mix well.
- Into second large bowl, add: cassava flour, coconut sugar, collagen, coconut flour, gelatin, dried basil, onion powder, baking soda and sea salt. Into smaller bowl, measure: coconut oil, coconut milk, water and apple cider vinegar. Add wet ingredients to dry ingredients, and mix to combine.
Assembly and baking
- Note: When you're layering the batters, it might seem like you have too much meat and not enough muffin batter, but it actually comes out perfectly.
- Layer batters into muffin tin: a little less than 1 ounce of muffin batter, then the whole middle cavity with meat mixture. Top with muffin batter to one side of each muffin, about 1 ounce per muffin, then fill in the remainder moon shape with meat. Give a slight mound to the whole filling (using the back of a wetted spoon or your fingers).
- Bake 35 to 40 minutes. If your oven cooks things darker on one side, you may wish to rotate the muffins for the last 10 minutes. Tops will be golden brown, meat will be sizzling. (Bake for a shorter time if you make smaller muffins.)
Nutrition
You can Pin Paleo AIP Beef & Savory Herb Muffins here:
Jennifer L Voss says
Absolutely a new favorite. Worth the effort. And I even learned how to make the cute liners from parchment squares! 😉
Megan says
Yay, Jennifer, this is awesome; thanks so much for sharing!!
Karen says
Does this recipe still work without the collagen and gelatin?
Megan says
Hi Karen, no, I’m sorry; it doesn’t. The collagen really affects the texture, and the gelatin is used in place of eggs.
Brittney says
LOVE THESE! And my toddler loves them so you know that’s a win!! Thank you for sharing 🙂
Megan says
Awesome to hear, Brittney! I’m so glad, and thank you for sharing!! 🙂