Low-Carb Mini Chicken Muffins – Savory, Protein-Packed, and Perfect for Meal Prep

When you’re craving something savory, satisfying, and perfectly portioned, these Low-Carb Mini Chicken Muffins are your new go-to. Tender, juicy, and bursting with cheesy, herby flavor, these bite-sized muffins are made with ground chicken, shredded zucchini, and simple low-carb ingredients. They’re high in protein, gluten-free, and great for on-the-go breakfasts, snacks, or quick lunches.

What Is Low-Carb Mini Chicken Muffins

Low-Carb Mini Chicken Muffins are a savory baked snack or meal-prep staple made with lean ground chicken (or turkey), eggs, shredded vegetables like zucchini, and cheese. Think of them as a cross between a mini meatloaf and a protein muffin—fluffy, juicy, and perfectly balanced. They’re ideal for keto, low-carb, and high-protein diets.

Why You’ll Fall in Love with This Recipe

• Low-carb & high-protein – Keeps you full and energized.
• Portable & meal-prep friendly – Perfect for grab-and-go mornings or lunch boxes.
• Juicy and flavorful – Shredded zucchini keeps them moist.
• Freezer-friendly – Reheat beautifully without drying out.
• Customizable – Add your favorite herbs, cheeses, or veggies.

this Recipe

How Does It Taste?

Each muffin is savory, cheesy, and perfectly seasoned with a subtle herby aroma. The ground chicken is tender and juicy, while the zucchini adds moisture and a light texture. They taste like mini chicken patties baked into soft, flavorful bites—comforting yet clean.

Health & Ingredient Benefits

• Ground chicken – Lean protein that supports muscle repair and energy.
• Zucchini – Adds fiber, moisture, and vitamins A and C.
• Eggs – Bind ingredients while providing protein and nutrients.
• Cheese – Adds flavor and helps create a golden crust.
• Almond flour (optional) – Keeps it low-carb and gluten-free.

Ingredients You’ll Need

• 1 lb ground chicken (or turkey)
• 1 medium zucchini, shredded and squeezed dry
• 2 large eggs
• ½ cup shredded mozzarella or cheddar cheese
• 2 tablespoons grated Parmesan cheese
• ¼ cup almond flour (optional, for structure)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried thyme or Italian seasoning
• Salt and pepper, to taste
• Olive oil or nonstick spray for muffin tin

Tools You’ll Need

• Muffin tin (mini or regular)
• Mixing bowl
• Grater or food processor (for zucchini)
• Measuring cups and spoons
• Spatula or spoon

Optional Substitutions & Additions

• Protein: Use turkey, pork, or even canned tuna.
• Cheese: Swap mozzarella for pepper jack, feta, or Swiss.
• Veggies: Add spinach, grated carrot, or chopped bell pepper.
• Spice it up: Add red pepper flakes or a dash of hot sauce.

How to Make

1. Preheat oven to 375°F (190°C). Grease a mini muffin tin.
2. Shred zucchini and squeeze out moisture using a towel.
3. In a large bowl, combine chicken, zucchini, eggs, cheeses, almond flour, and seasonings. Mix until well combined.
4. Scoop mixture evenly into muffin cups, filling each about ¾ full.
5. Bake for 18–22 minutes, or until golden brown and cooked through (internal temp: 165°F).
6. Cool for 5 minutes before removing from tin. Serve warm or refrigerate for later.

What to Serve With

• A side salad or roasted veggies
• Greek yogurt dip or avocado sauce
• Low-carb marinara or ranch dressing
• Scrambled eggs for a hearty breakfast combo

Tips for Success

• Squeeze zucchini well – Excess water will make muffins soggy.
• Do not overmix – Keep mixture just combined for tender muffins.
• Use parchment liners for easy removal.
• Test one muffin to ensure it’s fully cooked before removing all.

Common Mistakes to Avoid

• Skipping zucchini drainage – Too much moisture ruins texture.
• Overbaking – Dries out the chicken.
• Using lean chicken breast only – Add some fat for moisture (thigh mix is best).

How to Store & Reheat

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze for up to 2 months; thaw overnight in fridge.
• Reheat: Microwave for 20–30 seconds or bake at 350°F for 5–7 minutes.

Frequently Asked Questions

Can I make these dairy-free?
Yes! Skip cheese or use a plant-based substitute.

Can I make them bigger?
Yes, bake in a regular muffin tin for 25–30 minutes instead.

Do they taste like eggs?
No, eggs act as a binder—you’ll mainly taste the chicken and spices.

Nutritional Info (approximate per mini muffin)

• Calories: 90
• Protein: 8g
• Carbs: 2g
• Fat: 5g
• Fiber: 0.5g

Conclusion

These Low-Carb Mini Chicken Muffins are the ultimate meal-prep heroes—savory, healthy, and incredibly satisfying. Whether you enjoy them as a protein-packed snack, breakfast bite, or lunchbox addition, they’re flavorful and easy to make. Juicy chicken, melted cheese, and a hint of herbs make these mini muffins a delicious way to stay on track while eating well.

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October 5, 2025 by Melissa