Wholewheat And Oats Chicken Muffins Recipe

Recipe By Slurrp

These whole wheat and oats chicken muffins are a healthy and delicious snack or meal option. Made with lean chicken, whole wheat flour, and oats, they are packed with protein and fiber. The muffins are flavored with herbs and spices, giving them a savory and satisfying taste. They are easy to make and can be enjoyed warm or cold. These muffins are perfect for meal prep and can be stored in the refrigerator for up to 3 days. Serve them as a snack, appetizer, or as part of a balanced meal.

3.7
21 Rating -
Rate
Non Vegdiet
30minstotal
30minsCook
30m.total
30m.Cook
Wholewheat And Oats Chicken Muffins
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ingredients serve

Ingredients for Wholewheat And Oats Chicken Muffins Recipe

  • 0.33 cup Cooked Chicken, Shredded Or Diced
  • 0.17 cup Whole Wheat Flour
  • 0.17 cup Oats
  • 0.17 teaspoon Baking Powder
  • 0.08 teaspoon Salt
  • 0.08 teaspoon Dried Thyme
  • 0.08 teaspoon Dried Rosemary
  • 1/25 teaspoon Garlic Powder
  • 1/25 teaspoon Onion Powder
  • 0.33 Eggs
  • 0.17 cup Milk
  • 0.33 tablespoon Olive Oil

Directions: Wholewheat And Oats Chicken Muffins Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C) and grease a muffin tin.
  • STEP 2.In a large bowl, combine the cooked chicken, whole wheat flour, oats, baking powder, salt, and spices.
  • STEP 3.In a separate bowl, whisk together the eggs, milk, and olive oil. Pour the wet ingredients into the dry ingredients and mix until well combined.
  • STEP 4.Spoon the batter into the greased muffin tin, filling each cup about 3/4 full.
  • STEP 5.Bake for 20-25 minutes, or until the muffins are golden brown and cooked through.
  • STEP 6.Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm or cold.
  • STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • You can use leftover cooked chicken or cook chicken specifically for this recipe.
  • Feel free to add additional herbs or spices to suit your taste.
  • These muffins can be frozen for up to 3 months. Thaw them in the refrigerator before reheating.
  • Serve the muffins with a side salad or steamed vegetables for a complete meal.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Serve the muffins warm or cold as a snack, appetizer, or part of a balanced meal.
  • These muffins can be frozen for up to 3 months. Thaw them in the refrigerator before reheating.
Nutrition
value
109
calories per serving
8 g Fat6 g Protein4 g Carbs1 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    6g
  • Carbs
    4g
  • Fiber
    1g

MacroNutrients

  • Carbs
    4g
  • Protein
    6g
  • Fiber
    1g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    53mg
  • Iron
    2mg
  • Vitamin A
    190mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    23mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    8mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    27mg
  • Manganese
    < 1mg
  • Phosphorus
    88mg
  • Selenium
    9mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp