Submitted by: Grace Porter
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Servings: 12
Great for a snack or meal on the go. Try as a sandwich wrapped in romaine lettuce.
1 tbsp. dried rosemary
1 tbsp. dried thyme
1 tbsp. sea salt
1 tbsp. black pepper
2 lbs. ground beef
4 egg
1/2 c. almond flour
1 tbsp. coconut oil
1 c. onion
1 c. brown mushrooms
1 c. bell pepper, any color
2 c. kale
4 garlic
1 tbsp. mustard
6 oz. tomato paste
2 tbsp. worcestershire sauce
Preheat oven to 350°F. Grease the muffin tin.
Prepare the vegetables: Chop the onion, mushrooms, peppers, and kale. Mince the garlic.
Heat coconut oil in skillet and saute onion, mushrooms, bell peppers, garlic and mustard. Saute about 5-10 minutes and set aside.
Combine tomato paste, Worcestershire sauce, rosemary, thyme, salt and pepper in a bowl.
In a different large bowl add the ground beef, almond flour, eggs, sautéed vegetables and tomato paste mixture. Mix until well combined (mixing with your hands works best).
Spoon into muffin tin (makes 24 muffins). Bake for 30 minutes.
*One serving = 2 muffins
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