Source: Modified from recipe at:
2 cups coarsely chopped zucchini (this is what makes this recipe C3 and not C1)
1 1/2 cups coarsely chopped onions
1 red bell pepper, coarsely chopped
1 pound extra lean ground turkey
2 Tbsp flaxseed meal or your favorite cycle-compliant filler
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 cup barbecue sauce, or as needed
Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied.
Place the vegetables into a bowl, and mix in ground turkey, flaxseed meal, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.
I would imagine if you chopped the zucchini/onions/bell peppers really small, or just grated them, you could eliminate the need for a food processor to accomplish this.