Low Carb Chicken Muffins

These easy and healthy low carb chicken muffins combine ground chicken with cheese and colorful vegetables for a quick meal or snack.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 12 muffins

Course: Breakfast, Lunch, Snack

Cuisine: American, Healthy

Calories: 150

Ingredients Method Notes

Ingredients

Main ingredients

2 lbs ground chicken Lean protein base; can substitute with turkey or lean beef.
1 bag (16 oz.) frozen mixed vegetables Adds flavor and nutrition; use whatever veggies you like.
3 cups cheddar cheese (grated) Melty goodness; swap for mozzarella or a dairy-free option.
1/2 cup Parmesan cheese (grated) Adds great depth; could be replaced with nutritional yeast for a vegan option.
2 large eggs (beaten) Binder for texture; can substitute with flaxseed meal mixed with water for a vegan option.
3 Tbsp. Worcestershire sauce Pinch of flavor; opt for a gluten-free version if avoiding gluten.
1 1/2 tsp. garlic powder Adds a burst of flavor; swap with fresh minced garlic for a fresh kick.
1 1/2 tsp. onion powder Enhances umami flavor; fresh onions can work in a pinch.
1 1/2 tsp. salt Essential seasoning; adjust to taste.

Method

Preparation

Preheat your oven to 375 degrees F. Coat a standard-size muffin pan with nonstick cooking spray.
Thaw the mixed vegetables at room temperature or microwave according to the package directions.
In a large bowl, combine all the ingredients. Mix until well blended.
Spoon the mixture into muffin cups, filling them right to the top.
If desired, sprinkle some extra cheese on top for an added cheesy crust.
Bake for 30 minutes or until they turn golden brown.
Let cool for 5-10 minutes before removing the muffins from the pan. Serve warm and enjoy!

Notes

Store muffins in an airtight container in the refrigerator for up to four days. They freeze well for up to three months. Customize your flavors with additional spices like paprika or Italian seasoning, and consider adding chicken broth for extra moisture.