Broccoli Chicken Mini Muffins are a delicious, protein-packed snack or meal prep option that combines lean chicken, nutrient-rich broccoli, and savory seasonings in a bite-sized, convenient form.
Why You'll Love These Mini Muffins:
✔ High in Protein– Made with lean ground chicken or shredded chicken for muscle-supporting nutrition.
✔ Loaded with Veggies– Broccoli adds fiber, vitamins, and a fresh flavor.
✔ Meal Prep Friendly – Easy to make ahead and store for quick snacks or meals.
✔ Kid-Approved & Portable– Perfect for lunchboxes, quick breakfasts, or healthy on-the-go snacks.
These mini muffins are a great way to sneak in extra greens while keeping meals fun and flavorful. Serve them warm or cold, with a side of dipping sauce, or enjoy them as part of a balanced meal!
1 - 16 oz bag frozen broccoli florets
1 cup cooked chicken breast
1/2 cup almond flour or flour of choice
1/2 cup shredded cheddar
3 eggs
1/2 teaspoon salt
1/2 teaspoon garlic powder
Directions:
Preheat oven to 400 degrees. Spray a muffin pan with cooking spray or line with parchment paper liners for easy clean up.\
Place thrawed broccoli florets in a medium bowl and cover with press and seal or saran wrap. Poke with a few wholes to let out steam. (Do not add water).
Microwave broccoli for about 4-5 minutes, or until tender.
Remove broccoli from microwave and carefully remove saran wrap from bowl, being careful of the hot steam. (Or you could steam broccoli in a pot of boiling water over the stovetop and drain. Or steam bag of frozen broccoli according to package directions if using frozen).
Add the rest of the ingredients to the bowl, breaking up the broccoli florets as you stir.
Fill each muffin cup tin to the top, pushing down on the filling with your spoon so it is compacted. Bake for 20-22 minutes in preheated oven. The top will be starting to golden. Once cooled, remove from the pan run a small spatula or knife around the edges of each muffin to release.
Makes 12 mini-muffins
Serves 3-4
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