top of page
Healthy Meat Muffins recipe

Meat Muffins

Such an easy option for meals, especially breakfast, simply re-heat and eat.

Egg-free, full of flavour and goodness, totally paleo.


500g grass-fed beef mince (or lamb, pork etc)
1/2 cup fine grated carrot

1/2 cup fine grated jap pumpkin (or use other veggies of choice as long as they're finely grated/diced)

1 tbsp organic pure tomato paste (this is a good one)

1 tbsp herbs/spices of choice (Mingle 'All Purpose' Seasoning is great or any pure herbs/spices you like)

Mineral salt to taste

Smidge organic coconut oil, grass-fed tallow or grass-fed ghee to grease the muffin tray

Optional: grated ginger and garlic for flavour, eggs for extra protein and good fats.

Handy items to have

  • 1-2 regular meat muffin trays or a large mini muffin tray

  • Mixing bowl

  • Grater


  1. Pre-heat oven to about 180 degrees Celcius

  2. Grease muffin trays with olive oil to prevent sticking

  3. Combine all other ingredients well into a mixing bowl, using hands or large spoon 

  4. Fill muffin tray spaces to the top with the mixture

  5. Bake in the oven for 20-30 mins until surfaces are starting to brown and no pink meat juice appears when a knife is inserted into the centres

  6. Once cooked remove from the trays using tongs or a spoon and place on a cooling rack to cool down


Make a big batch on a Sunday and have them ready for a quick and easy brekkie each morning before work by simply heating them through in the oven while you're getting ready for work. 1-2 may be enough to fill you for a meal. Or place one on the side of your plate with other veggies / salad.​

Change this recipe to suit your own taste buds and what the other family members can and can't / do and don't like.

Watch the video cooking demo below:

meat muffins new.jpg

Questions or comments about this recipe?

Get in touch with Aimee:

bottom of page