Thanksgiving Vibes: Stuffin’ Muffins

I keep my Thanksgiving recipes up at my site, at the ready for holiday meals just in case anyone wants a lower to low carb alternative to your Turkey Day faves.

Thanksgiving Round-up here.

But I thought it’s time to freshen up the stuffing recipe and turn it into a fun side dish that even the carb eaters would like. These Stuffin’ Muffins are savory with just a touch of sweet from the cranberries, plus they’re grain free with no added sugar, so high five, you just dodged another carb-ball.

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Stuffin’ Muffins

Course Sides/Salads/Veggies
Cuisine Keto, Low Carb, NSNG
Servings 6 muffins

Ingredients
  

  • 1 1/2 cups almond flour
  • 1 tablespoon coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 egg
  • 1/4 cup almond milk
  • 1 tablespoon olive oil
  • 1/4 cup sun dried tomatoes chopped
  • 1/4 cup dried cranberries
  • 3 slices cooked bacon chopped
  • Coconut oil spray for muffin pan

Instructions
 

  • Preheat oven to 350 degrees. In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, onion powder, and garlic powder. In a smaller mixing bowl, whisk together egg, almond milk and olive oil. Pour wet ingredients into dry ingredients and mix until a dough forms. Fold in sun dried tomatoes, dried cranberries, and bacon until evenly mixed. Spray a muffin pan with coconut oil spray, then place muffin pan on a baking sheet. Place dough evenly in all 6 muffin cups. Bake 15-20 minutes, or until muffins are done through and starting to turn a golden brown on the tops. Serve immediately.
Keyword no sugar added
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2 Comments:

  • Angel Vos / Reply

    Oooh I’d love to have these recipes saved.

  • JoDee Collick / Reply

    My plan is to make these in mini muffin tins. I am thinking that I will have to monkey around with the time I have them in the oven. Any suggestions, Anna?

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