Salmon Muffins

Salmon Muffins

This dish is a great use for leftover sweet potatoes or spaghetti squash. Convenient to make and fun for the kids to eat.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast, Main Dish
Cuisine: American
Servings: 12 muffins
Calories: 105kcal


  • 3 Tbsp Butter grass fed and melted
  • 1 can salmon wild caught 15.5 oz can
  • 3 stalks Green onions thinly sliced
  • .5 bunch cilantro fresh is preferable
  • 2 potatoes sweet potatoes medium size, grated
  • 1 tsp lemon zest
  • 2 large eggs
  • .5 tsp sea salt


  • Preheat oven to 350.
  • Grease the cups of a 12-cup muffin pan or use paper inserts and spray with avocado oil.
  • Grate raw sweet potatoes.
  • Beat the eggs in a medium size mixing bowl and add all other ingredients and mix well.
  • Divide the mixture between the muffin cups and flatten each a little using the back of a spoon.
  • Bake for 30-35 minutes until golden brown and starting to crisp on outside.
  • Serve with a simple salad of cucumber, tomato and avocado. Top with some creme fraiche or sour creme.


Substitute canned tuna for salmon and spaghetti squash instead of sweet potato.


Calories: 105kcal | Carbohydrates: 4g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 55mg | Sodium: 284mg | Potassium: 206mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4050IU | Vitamin C: 6.6mg | Calcium: 80mg | Iron: 0.5mg

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