I love recipes that work for just about anything, and these beef & veggie muffins are one of them. They’re simple to make, packed with protein and veggies, and you can use them for breakfast, lunch, or dinner.

Warm one up in the morning, pair with a salad at lunch, or add some sides for a quick dinner. They also keep and reheat well, so having a batch ready makes busy days a little easier.

Spiced Beef & Veggie Muffins Recipe

(Makes 12)

Ingredients

• 1 lb (450 g) ground beef 

• 1 medium zucchini, grated, excess liquid squeezed out

• 1 medium carrot, grated 

• 1 small red bell pepper, finely diced

• ½ cup quick cooking oats

• 1 large egg

• ¼ cup finely chopped onion

• 2 cloves garlic, minced

• 1 tbsp tomato paste

• ¼ cup tomato sauce (plus extra for topping)

• 1 tbsp Worcestershire sauce

• 1 tsp dried Italian herbs

• ½ tsp salt

• ¼ tsp black pepper

• ½–1 tsp chili flakes (adjust to taste)

• ½ cup shredded cheese, mozzarella (for topping)

Directions

1. Preheat oven to 375°F (190°C). Lightly grease or line a 12-cup muffin pan.

2. Grate zucchini and carrot, then squeeze out as much moisture as possible.

3. In a large bowl, combine ground beef, zucchini, carrot, bell pepper, oats, egg, onion, garlic, tomato paste, tomato sauce, Worcestershire, Italian herbs, salt, pepper, and chili flakes. Mix gently until just combined.

4. Divide the mixture evenly among the muffin cups, pressing lightly to shape.

5. Spoon a little extra tomato sauce on top of each muffin, and sprinkle with shredded cheese.

6. Bake for 20–25 minutes, or until internal temperature reaches 165°F (74°C).

7. Let rest in the pan for 5 minutes before serving.

Storage Tips

These keep well in the fridge for up to 4 days or in the freezer for up to 2 months. Simply reheat in the oven or microwave until hot, and they’re ready to serve.

Give these a try and let me know what you think.