Beef Taco Muffins

These are a popular lunch box filler in our house.  They would also be great for a picnic or a snack.  And I guess you could also eat them for a lighter evening meal with a salad as well.  They are good both cold and hot right out of the oven.

My family all love spicy food, so these are a little spicy.  I am sad that I cannot eat them (chilli is a nightshade and is banned on the AIP), but then again, I also cannot eat eggs either…  If you don’t eat chilli or don’t like spice, you can easily leave it out or reduce the amount to your taste.

You cannot leave out the eggs however.

Nightshade spices such as chilli are an AIP stage 4 reintroduction.  Eggs are a stage 2 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Beef Taco Muffins

makes around 18 small muffins

BTM1

  • 1lb ground beef (preferably grass-fed)
  • 1 tbsp fat of choice (I used coconut oil)
  • ½ onion – pulsed until finely chopped in the food processor
  • 8 mushrooms – pulsed until finely chopped in the food processor
  • 1 tbsp chilli powder (or to taste)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ½ tsp oregano
  • ½ tsp sea salt salt
  • ½ tsp freshly ground black pepper
  • 2 cups spinach
  • 8 eggs – beaten
  • ¼ cup coconut flour
  • ¼ cup almond flour
  • 1 cup grated cheese (optional)

First of all you need to make your taco meat.  Place the ground beef in a skillet and brown, stirring it often.

Remove and allow any excess fat to drain.  Melt the coconut oil in the skillet, and add the onion and mushrooms.  Cook gently for 5 minutes or so until the onion is softened.  Return the ground beef to the skillet and add all the spices, herbs and other seasonings.  Toss well for 5 minutes until everything is well mixed and heated through.

Turn the ground meat into a large bowl.

Now you need to wilt the spinach (I use the same skillet and just toss it with the water that clings to the leaves after washing it).  Once it is wilted, chop the spinach finely and add to the bowl along with the beef.

Add the eggs, coconut flour and almond flour and mix everything well.

Pour the batter into muffin cups (I like silicone ones), filling each one ¾ full.  Don’t overfill them or the mixture will run everywhere making a mess on the base of your oven!

Top each muffin with a little grated cheese if using (this is not a paleo option, it is more primal, but it does taste good).

Bake in a preheated 190°C/375°F oven for 20-30 minutes until set and the tops are browned.

BTM3

Cool on a wire rack and store in the fridge.

4 thoughts on “Beef Taco Muffins

  1. Pingback: Packed Lunch 01/27/14 | salixisme

    • You could probably use coconut flour in place of the almond flour but would not need as much as coconut flour is much more absorbent. I don’t know the quantities though as I have never tried it. As a egg substitute I know some people use chia seeds in water or flax seeds in water, but again I have never tried it. If you do experiment and it works let me know.

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