Can I make tuna melt muffins without eggs?

It is difficult, as egg is the primary binder. You could try using a "flax egg" or heavy binder like mashed potato, but the texture will be significantly different and less fluffy.

How do you make tuna melt muffins low calorie?

To reduce calories, use egg whites instead of whole eggs and use a reduced-fat sharp cheddar cheese. This significantly drops the fat content while keeping the protein high.

Are tuna melt muffins low carb by default?

Yes, provided you do not add flour or breadcrumbs. This recipe uses only tuna, eggs, cheese, and spices, making it naturally Keto and low carb.

Can I use canned salmon instead?

Absolutely. Canned salmon works perfectly as a 1:1 substitute. Just ensure you remove any bones or skin if your canned variety includes them.

High Protein Tuna Melt Muffins (Easy, Cheesy & Low Carb)

Description

These High Protein Tuna Melt Muffins are savory, cheesy, and gluten-free. Made with canned tuna, eggs, and cheddar cheese, they are a perfect low-carb meal prep option.

Ingredients

Scale

2 cans (5 oz each) Solid White Albacore Tuna in water, drained well
2 large eggs, beaten
1 cup Sharp Cheddar Cheese, shredded
1/4 cup Almond Flour (optional, for structure) or 1 tbsp Coconut Flour
2 tbsp Mayonnaise (or Greek Yogurt for lower fat)
2 green onions, thinly sliced
1/2 tsp Garlic Powder
1/2 tsp Dried Dill
1/4 tsp Salt
1/4 tsp Black Pepper
Cooking spray (for the muffin tin)

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Instructions

Prep: Preheat your oven to 375°F (190°C). Spray a standard muffin tin generously with cooking spray.
Drain: Drain the tuna thoroughly. Squeeze it with your hands or press it into a sieve to remove all excess liquid. This is crucial for texture.
Mix: In a large bowl, whisk the eggs, mayonnaise, garlic powder, dill, salt, and pepper until combined.
Combine: Add the drained tuna, shredded cheddar cheese, almond flour (if using), and green onions to the egg mixture. Stir gently until everything is evenly coated.
Fill: Divide the mixture evenly into 6-8 muffin cups, pressing it down slightly with the back of a spoon.
Bake: Bake for 20-25 minutes, or until the tops are golden brown and the muffins feel firm to the touch.
Cool: Let them cool in the pan for at least 5 minutes before removing. This helps them set so they don’t fall apart.
Serve: Serve warm with spicy mayo or store for meal prep.

Notes

Sogginess Tip: Ensure the tuna is bone-dry before mixing. Wet tuna = soggy muffins.
Patty Option: Fry scoops of the batter in a skillet with oil for 3-4 minutes per side for crispy patties.
Storage: Store in the fridge for up to 4 days or freeze for 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast/Lunch
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 Muffin
Calories: 145
Sugar: 0g
Sodium: 280mg
Fat: 9g
Saturated Fat: 3g
Carbohydrates: 2g
Fiber: 0.5g
Protein: 14g
Cholesterol: 65mg