Beef & Pesto Meat Muffins

Italian Beef Meat Muffins RS CC

Beef & Pesto Meat Muffins.

  • Servings: 14
  • Difficulty: Easy
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Meat muffins are so easy to make, freeze really well and make a quick high protein meal. You can use any ingredients you like to create different delicious flavour combinations. For this Beef & Pesto Meat Muffin recipe I had some 90% beef mince and pesto that i needed to use, perfect for a Pesto Italian Meat Muffin. So Good, these meat muffins reheat in no time for breakfast or you can eat them as a snack on the run. The potential for flavour combinations combined with different types of meats is endless, just use your imagination. 

Just a few tips when baking these meat muffins, keep the raw mixture below the rim of the muffin pans. The reason being that when the meat and vegetable mixture is cooking, moisture will be released and will move to the top of the muffins. This water will dry out during cooking and it may leave dark brown rings on the top. Don’t worry too much about these, just ensure that the internal temperature of the muffins reaches a minimum of 75c. Also, you can grease the muffin cups if you wish which will help release the muffins after baking. If they aren’t greased you may get some of the meat sticking to the sides of the cup. If this happens, let the muffins cool to room temp and run a blunt knife around the edge and carefully remove. Enjoy!!!



  • 500g Beef Mince 10% fat
  • 2 small zucchini’s washed and grated
  • 2 whole ex-large eggs
  • 1/3 cup almond meal
  • 1/2 red onion finely diced
  • 2 tsp minced garlic
  • 1 tbsp pesto 
  • 1 tsp salt
  • 1 tbsp tomato paste
  • 2 tbsp parmesan cheese powder

Italian Beef Meat Muffins Ing RS CCItalian Beef Meat Muffins Tray RS CC


  1. Preheat oven to 170c. Add all ingredients to a bowl and mix till well combined. 
  2. Using a non stick 12 hole muffin pan, fill each hole with mixture. Do not go above the rim of each cup as the juices from the mixture that are released during cooking will flow over the edge and make a mess of your oven. 
  3. Bake for for about 50 minutes or until the meat muffins are browned, dry and the internal temperature when measured in the middle of each muffin reaches 75c. 
  4. Remove from the oven and let cool on the bench. When warm, remove the meat muffins using a blunt knife by running a ring around the edge of the muffin and under the base to release each one. Remove and store in an air tight container in the fridge for up to 4 days after cooking. Once cooled overnight I always put half of my batch straight into the freezer as they freeze very well and can be easily re-heated in the microwave for 1 minute on high.  


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