Meat muffins are a great way for kids to get their little hands around tasty portions of protein-rich goodness. These are perfect for lunch boxes or a delicious dinner. Remember with cooking, if you dont have one of the ingredients on hand just substitute it for something similar or sub out anything they don’t like and replace with their very favourite. Be creative and playful.


YIELD: 12 muffins



ALLERGENS: egg, soy if using Tamari. Whole egg suitable 12 months +



Preheat the oven to 180°C (350°F / Gas 4). Lightly grease a 12-cup muffin tray with coconut oil.

Heat the oil in a pan. Add the garlic, onion, kale and bacon and sauté until browned. Remove from the heat and set aside.

To make the sauce, combine the tomato passata, coconut aminos, broth, barbecue sauce or tamari and garam masala.

In a separate bowl, combine the meats, egg, carrot, basil, thyme and half of the sauce. Add the garlic onion, kale, and bacon mixture. Mix together until well combined. Spoon the mixture evenly into the muffin cups. Place a small dollop of sauce on top of each one.

Bake in the oven for 12 minutes. Spoon the remaining sauce evenly over the muffins and bake for another 12 minutes. You will have perfectly juicy meaty little muffins. Serve with some mashed veggies and pour over any extra juice from the muffins.




Coconut barbecue sauce is made with coconut nectar and is a low-GI alternative to the usual stuff, tamari is also fine to use. You can ask your butcher to mince or finely chop your liver.