• If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
• Note: If you liked this muffin recipe, click here for more animal-based muffin recipes.

If a visual will help, watch the Instagram Reel for this recipe.

• If you're using Carnivore Crisps beef flour (ASHLEYR for 10% off), you can skip the below "Dehydrate the beef" step.

Dehydrate the beef.

• Cook the ground beef in your cooking pan on the stovetop until done. Don't add any fat while cooking.
• Once the ground beef is cooked, drain out all of the fat.
• Transfer the cooked ground beef to a plate. Pat the beef dry with a towel to soak up as much of the remaining fat as you can.
• Transfer the ground beef on top of a piece of parchment paper on your baking sheet. Spread the pieces out in as thin of a layer as possible to promote even baking.
• Dehydrate the ground beef in the oven at 200 degrees for 3-4 hours. You may have to rotate the pieces while cooking. I usually swirl everything around with a fork every 30 minutes or so or when I remember. The pieces should be hard and crunchy when done. I typically keep an eye on mine at about the 2-hour mark. Mine was done right around 3 hours.
• Once the beef is fully dehydrated, remove the beef pieces from the oven and let them cool.

Make the muffin batter.

• Preheat the oven to 350 degrees.
• In your food processor, grind the dehydrated ground beef into a powder. If you're using Carnivore Crisps beef flour (ASHLEYR for 10% off), portion out 1 cup to the food processor.
• Add the bananas, melted ghee (or butter), eggs, sea salt (ASHLEYR for 15% off), raw honey (ASHLEYR for 10% off), vanilla extract, and cinnamon to the food processor with the beef flour and blend until smooth.
• Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!

Bake the muffins.

• Place your paper cupcake liners into the cupcake baking pan. Fill the slots with the muffin batter. I usually fill them until they're about 90% full.
• Bake at 350 degrees for 25-30 minutes until tops are golden brown and the muffins are cooked through.
• Once the muffins are done, remove them from the oven and allow them to cool for about 10 minutes.
• These muffins taste good fresh, but I prefer them out of the fridge. Enjoy!
• Store leftovers (if there are any!) in an airtight container on the counter or in the fridge for 2-3 days.