I almost didn’t post my carnivore bagel recipe because I thought it might be too weird for my readers but everyone LOVES them!
On my private facebook group (which you can join for FREE support by clicking HERE), one of the members, has been experimenting with the carnivore bagel recipe and created a few different carnivore muffin recipes!
She said that the ½ ground chicken with the ½ boiled chicken breast seems to give the best neutral flavor for all three varieties but isn’t required. Her next experiment is to make a banana & chocolate muffin using banana extract. (Oh, she also prefers to cook all of her chicken in a pot of water.)
HOW TO MAKE CARNIVORE MUFFINS
To make my Carnivore Muffins, I used Further Food Gelatin!
Further Food gelatin and collagen peptides are both excellent sources of collagen. Both their Collagen & Gelatin are sourced from the highest quality, grass-fed, pasture-raised, hormone-free, and antibiotic free bovine collagen.
The benefits of collagen and gelatin are astounding! Just eating my delicious Carnivore Bagels helps support skin elasticity & hydration, longer hair & nails, stronger bones & joints, faster recovery between workouts, increased flexibility, improved digestion, and it even keeps you feeling full and satiated for longer!
Further Food Collagen Peptides dissolve instantly in any recipe, and Gelatin Powder naturally thickens recipes. It’s perfect for making my carnivore muffins have a chewy bread texture!
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Carnivore Muffins
Vanilla, Almond, Poppy Seed Muffins: NOTE use ground chicken instead of ground beef
Pumpkin Pie Spice & Cinnamon Muffins
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Preheat oven to 350 degrees F. Grease a 12 hole standard muffin pan and set aside.
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Place the beef and the cubes of chicken into a large skillet. Sauté over medium high heat while stirring often until the chicken is cooked through and no longer pink.
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Place the cooked beef mixture into a blender. Add the rest of the ingredients and puree until smooth.
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Divide the mixture into the prepared muffin pan and bake in the oven for 16-22 minutes or until the muffins are cooked through. Remove from the oven and allow the muffins to cool in the pan before removing. NOTE: if you underbake them, they will shrink.
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Store extras in an airtight container in the fridge for up to 4 days. Can be frozen for up to a month.
Vanilla, Almond, Poppy Seed Muffins: 120.1 calories, 5.5g fat, 16.1g protein, 0.6g carbs, 0.3g fiber
Pumpkin Pie Spice & Cinnamon Muffins: 120.8 calories, 5.5g fat, 16.1g protein, 0.8g carbs, 0.3g fiber
Chocolate Muffins: 141.5 calories, 7.3g fat, 17.2g protein, 1.7g carbs, 1.2g fiber
Cornbread Muffins: 118.3 calories, 5.5g fat, 0.3g carbs, 0g fiber
Calories: 118.3 | Fat: 5.5g | Protein: 16.1g | Carbohydrates: 0.3g | Fiber: 0g | P:E Ratio: 2.8
This testimony made my YEAR!!! Melissa is a patient at an assisted living home in Arizona that exclusively makes only my recipes for their residents. I’ve been getting testimonials like this for months!
“Back in May we started our assisted living resident Melissa on a journey to restore her memory.
We gave her a cognitive impairment test called SLUMS to baseline her. She scored a 15/30. Well within the range saying she had Dementia.
Then we fed her Maria Emmerich’s recipes and gave her a bunch of other non-pharmaceutical therapies.
In September she scored a 22/30 which indicates mild cognitive impairment.
Yesterday she scored a 28. She’s in the normal range!
This Wednesday she will be moving back home to live on her own! We couldn’t be more excited. We celebrated with a going away party and instead of cake gave her a steak.
And thanks to Maria for helping us with Melissa’s success.” – Hal Cramer, A Paradise for Parents
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