Paleo AIP Beef & Savory Herb Muffins

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.

Course Breakfast, DInner, lunch, Snack

Cuisine American

Keyword aip, beef, bread, ground beef, meat muffin, muffin, paleo

Prep Time 25

Cook Time 35

Total Time 50

Servings large muffins, or more if medium size

Calories 449kcal

Author Megan

Cost $8

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