Description
Taco night just leveled up! These cheesy, savory, protein-packed muffins are secretly loaded with veggies—and picky eaters will never know. Perfect for lunches, dinners, or grab-and-go snacking, they freeze like champs, reheat in minutes, and bring Tex-Mex joy to every bite. Little hands love them, and grownups sneak extras too. Let’s muffin-fy your taco cravings!
Ingredients
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½ lb ground turkey or beef
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½ cup shredded zucchini (squeezed dry)
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½ cup shredded carrots
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½ cup finely chopped spinach
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½ cup salsa (thick preferred)
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½ cup shredded cheddar cheese
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2 eggs
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¼ cup oat flour or breadcrumbs
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1 tsp taco seasoning
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Pinch of salt
Instructions
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Preheat & Grease: Set oven to 375°F (190°C). Grease muffin tin well or use silicone liners.
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Brown Meat: In a skillet, cook ground meat over medium heat until browned. Drain excess fat.
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Add Veggies: Stir in zucchini, carrots, spinach. Cook 2–3 min to soften slightly.
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Mix It Up: Remove from heat. Stir in salsa, cheese, eggs, flour, seasoning, and salt. Let sit 5 min to absorb moisture.
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Fill & Press: Spoon mix into muffin cups, filling nearly full. Press down firmly with back of spoon.
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Bake: Bake 18–20 min until golden, firm, and cooked through. Cool in pan 5–10 min before removing.
Notes
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Crispier sides? Use metal muffin tins and skip liners.
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Too wet? Add 1 tbsp more flour or breadcrumbs.
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Kid-friendly? Use mild salsa, skip chili powder.
- Prep Time: 15 min
- Cook Time: 20 min
Nutrition
- Calories: 130 Cal Per Muffin, makes 8–10
- Fat: 8g
- Carbohydrates: 5g
- Protein: 10g