Thanksgiving on-the-go flourless muffins

Potatoes, turkey, cranberry sauce, and all your favorite veggie dishes! Now you can combine all your favorite Thanksgiving foods into one flourless, gluten-free muffin.

Flourless Muffins
Serving Size
1 muffin
Servings
24
Health Benefit
diabetes-friendly
Ingredients
1 Tbsp
olive oil
4 cups
russet potatoes, peeled and diced
2 cups
large carrots, diced
2 cups
celery, diced
2 cups
diced butternut squash (if using fresh, peel before dicing)
1 cup
cauliflower, cut into small florets
2 cups
fresh cranberries
Pinch of
garlic powder, onion powder, salt, pepper, etc
1/2 cup optional
chicken broth
1 cup
smoked gouda cheese
1/4 cup
Parmesan cheese
6
eggs
Directions
  1. Preheat oven to 400F.
  2. Grease each muffin pan with oil spray.
  3. Wash and chop all veggies. (If using microwaveable veggies, microwave them for 2 minutes.)
  4. Preheat large sauté pan on medium-high, and add olive oil once pan is hot.
  5. Add potatoes, sauté until slightly browned.
  6. Add carrots, celery, butternut squash, cauliflower, cranberries, and spices, stir until evenly distributed. Cook 3 minutes, then add broth (if desired).
  7. Once broth has absorbed into the mixture, add cheeses and stir until evenly distributed.
  8. Whisk 6 eggs in small bowl.
  9. Turn off burner and take pan off heat; add eggs and stir until evenly distributed.
  10. Pour into muffin tins and bake 20 minutes. After they're done, use spatula to scoop muffins out of tin and enjoy!
Recipe Nutrition
Calories
125
Protein
6.5
Carbs
1
Sodium
175
Potassium
236
Fiber
1

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