Muffins are the ultimate grab-and-go solution, and these savory chicken muffins are my absolute favorite for busy weeks. They’re the perfect way to transform leftover chicken into a delicious, protein-packed meal. Rotisserie chicken adds incredible flavor, but if you’re in a pinch, canned chicken works beautifully too. I love slathering them with a zesty Avocado Lime Dressing or a tangy Quick ’n’ Easy Barbecue Sauce for the perfect finishing touch!
Ingredients
• 1 cup / 185 g shredded cooked chicken
• 8 large eggs
• ¼ cup plus 2 tablespoons / 80 g coconut oil or ghee, melted
• 4 green onions, finely chopped
• 1 tablespoon hot sauce
• 2 teaspoons garlic powder
• Pinch of finely ground sea salt
• Pinch of ground black pepper
Instructions
1. Preheat the oven to 350°F / 177°C. Line a standard 12-well muffin pan with liners or use a silicone pan.
2. In a medium mixing bowl, place all the and stir until everything is well combined.
3. Divide the batter evenly among the muffin wells, filling each about three-quarters full.
4. Bake for 18 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Nutritional Information
• Yields: 12 muffins
• Serving Size: 2 muffins
• Calories: 269
• Total Fat: 21.2 g
• Saturated Fat: 14.1 g
• Carbohydrates: 1.9 g
• Net Carbs: 1.5 g
• Protein: 17.8 g
• Sodium: 155 mg
Pro Tips
• For the best flavor, use leftover rotisserie chicken. If you’re short on time and budget, canned chicken is a great substitute.
• Store muffins in an airtight container in the fridge for up to 5 days. Reheat in a 300°F / 150°C oven for 10 minutes for the best texture.
• To make these Low-FODMAP, use only the green parts of the green onions and swap the garlic powder for 1 tablespoon of garlic-infused oil.
• For a nightshade-free version, simply replace the hot sauce with 2 teaspoons of dried parsley.
FAQ
Q: Can I use canned chicken for this recipe
A: Yes, absolutely. While rotisserie chicken adds incredible flavor, canned chicken works beautifully too and is a great option if you’re short on time.
Q: How should I store these savory chicken muffins
A: Store the muffins in an airtight container in the fridge for up to 5 days. For the best texture, reheat them in a 300°F / 150°C oven for about 10 minutes.
Q: Are these chicken muffins keto-friendly
A: Yes, these savory chicken muffins are very keto-friendly. A serving of two muffins contains only 1.5 grams of net carbs, making them a perfect low-carb, high-protein meal.
Q: How can I make this recipe Low-FODMAP
A: To make these muffins Low-FODMAP, use only the green parts of the green onions and replace the garlic powder with 1 tablespoon of garlic-infused oil.
