Chicken and Carrot Cups

Squeeze in vegetables, protein, and healthy fats with these Chicken and Carrot Cups. These cups are easy to batch cook and are made with wholesome, delicious ingredients your whole family will love.

Chicken and Carrot Cups

Chicken and Carrot Cups

Luca is hit or miss with meat. Sometimes, he’ll devour a plate of Applegate’s chicken nuggets. Sometimes, he’ll eat a full cup of turkey bolognese. And sometimes, he’ll even eat crumbled chicken sausage! These occurrences happen once or twice a month. Otherwise, he’s more of a vegetable, sandwich, muffin, and carbs guy. Meat is a tough one!

Chicken and Carrot Cups

There are such important nutrients in meat (and yes, of course, these can also be found in a vegetarian diet!) and so, I try to incorporate meat as much as I can and inventively. For whatever reason, my son does well with two things: muffin shaped foods and ground meat. With these Chicken and Carrot Cups, I’ve combined those two to make a guaranteed hit with Luca!

He gobbled one of these up after I took photos of them (he stole one right off the table!) and it made for the cutest little chunky hand photos, of course.

Chicken and Carrot Cups

And because I know I’ll get the question, yes, these can be made without the cheese! I haven’t tried any egg substitutes here, so give it a shot and leave a comment below and let us know if it worked!

You could even switch up the vegetable here – try shredded sweet potato, broccoli, or even beet!

Serves 6-7 cups

Chicken and Carrot Cups

15 minPrep Time

20 minCook Time

35 minTotal Time

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  • 1 cup grated carrot
  • 1 large garlic clove, minced
  • 1/3 cup almond flour
  • 1/3 cup grated parmesan or shredded cheddar cheese?
  • 1 heaping tablespoon chopped fresh parsley
  • 1 large egg, lightly beaten
  • 1/2 cup cooked ground chicken
  • salt and pepper


  1. Preheat oven to 400 degrees. Line a muffin tin with 6-7 liners.
  2. In a medium bowl, combine the grated carrot, garlic, almond flour, cheese, parsley, egg, chicken, and season with salt and pepper.
  3. Pack the mixture into the muffin liners (the mixture should make at least 6 muffins.) Bake for 20 minutes, until golden brown and crisp around the edges.
  4. Serve.


If you want to use a whole pound of ground turkey, quadruple everything else in the recipe! It should make about 24-28 cups.

Chicken and Carrot Cups


  1. Could these be frozen to save for later?
  2. Can you sub meat for lentils or quinoa?
  3. Can you sub almond flour for regular flower?

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