These muffins were inspired by goal of trying cook more foods that were full of veggies that our 9 month old could eat too. My only regret is that I didn’t double the recipe so I could store extra in the freezer!

Makes: 12 Meatloaf Muffins

INGREDIENTS

1 tbsp coconut + some for greasing muffin pan
1 medium yellow onion, finely diced
2 tsp fresh garlic, minced
1 zucchini, shredded (you do not need to peel)
1 bunch leafy greens of choice (I prefer dinosaur/lacinato kale, de-stemmed and chopped)
½ tsp sea salt
black pepper (optional)
6 oz tomato paste
1 tbsp dijon mustard
1.5# grass fed ground beef
½ cup tiger nut flour (can also use cassava or other gluten free flour, nut flours work but end product is more crumbly)
2 pasture raised eggs
DIRECTIONS
Preheat oven to 375 F. Grease the wells of a 12-cup muffin tin with coconut oil.
Heat case iron skillet on medium and add coconut oil. Once pan is hot, add onion and garlic until translucent. Then add zucchini and greens for about 5 minutes and remove from burner to cool.
In a separate large bowl mix together salt, pepper, tomato paste, Dijon mustard. To the same bowl add beef, flour, and eggs, and mix well. Add cooled veggies and mix through.
Use a cookie dough scoop or large spoon and over-fill each muffin well, be sure to press down so they are compact.
Bake in oven for 45 minutes or until the internal temperature is 160°F. Allow the muffins to stand for at least 5 minutes before eating.