- Preheat oven to 375ºF. In a medium skillet on medium, heat oil. Add onion, sprinkle with one-quarter of the salt and cook, stirring occasionally, until onion is tender, about 5 minutes. Add garlic; sauté 1 to 2 minutes, until fragrant. Transfer to a large bowl and let cool.
- Grease a 12-count muffin tin with cooking spray (or set 12 silicone muffin cups on a baking sheet). To onion mixture, add beef, two-thirds of the barbecue sauce, eggs, almond flour, oregano, pepper and remaining three-quarters of the salt. Using your hands, mix gently but thoroughly, until ingredients are incorporated. Use an ice cream scoop to portion mixture and place in muffin cups.
- Bake for 10 minutes. Remove from oven; brush tops of muffins with remaining barbecue sauce. Continue to bake until cooked through, about 15 to 20 minutes longer (an instant-read thermometer inserted into a muffin should read 160ºF). Let cool at least 5 minutes before serving. To store, let cool completely before placing in an airtight container; refrigerate up to 4 days or freeze up to 3 months.
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