Buffalo Chicken Egg White Muffins {Whole30}

When I started reading about the rules of the Whole30 program, it quickly became clear that many of the condiments in my fridge were going to be off-limits.  A quick look at the ingredient lists confirmed it: sugars, alcohol, soy, sulfites, all no nos.  So you can imagine how excited I was when I saw that the ingredient list for Frank’s Red Hot (aged cayenne red peppers, distilled vinegar, water, salt and garlic powder) was 100% Whole30 approved!  “If Frank’s is okay, I can do this!” I said.

So it’s only appropriate that the very first Whole30 recipe I’m sharing is these buffalo chicken egg white muffins.  These are super easy to make, and delicious served with a side of avocado.  Enjoy!

Buffalo Chicken Egg White Muffins

A Messy Kitchen Original

Ingredients:

• 12 oz skinless chicken breast, cooked
• 1/4 – 1/2 cup Frank’s Red Hot
• 1 tsp garlic powder
• 2 carrots, diced
• 3 stalks celery, diced
• 12-15 egg whites  (or 8-10 whole eggs)
• Coconut oil to grease the pan

Instructions:

Pre-heat oven to 350F.  Brush a muffin tin with coconut oil.  Shredded the chicken and toss in Frank’s Red Hot.  Mix in carrots, celery, garlic powder and egg whites.  Pour mixture into muffin tin and bake for 20 minutes.

(To reheat, microwave for 1-2 minutes)

Makes 12 muffins, 4-6 servings

Johanna