keto tuna muffins
how to make keto tuna muffins | easier and better than buns If you love canned tuna, this is a super easy way to make them into muffins. They are great for breakfast, lunch, dinner or on-the-go. Soft, fluffy muffin with a flavorful tuna filling - so simple yet incredibly delicious.
Ingredients
DRY INGREDIENTS
- 120 g almond flour
- 30 g coconut flour
other flour option
- 240 g almond flour
- 30 g coconut flour
- 30 g monkfruit
- 10 g baking powder
- 1/2 tsp salt
WET INGREDIENTS
- 4 large whole eggs
- 60 ml unsalted melted butter
- 60 ml unsalted pea or almond milk
TUNA FILLINGS
- 110 g canned tuna
- 50 g frozen carrots & peas
- 90 g keto friendly mayonnaise
- 30 g sour cream
- 1/2 tsp black pepper
- chopped parsley for garnishing
Instructions
- Preheat the oven at 340F or 170C.
- In a bowl, add all the dry ingredients and mix until well combined.
- Add all the wet ingredients and whisk until well combined. The batter is thick and smooth. Set aside.
- Spoon the batter into the muffin mold until half full. In the video, I used silicone muffin mold (lightly greased) and it yielded 11 tuna muffins. I love to use silicone molds as they make removal of the muffins super easy.
- Spoon the tuna fillings over the batter.
- Bake at the middle rack for 20 to 25 minutes or until a wooden skewer comes out clean. However, please ensure that you prick the wooden skewer into the muffin area, not the filling for accuracy.
- Cool for a bit as these tuna muffins taste great when still warm.
- These tuna muffins can be refrigerated up to a week and frozen for months. It's best to wrap them individually before freezing. They can be reheated in the microwave or mini oven toaster.
Video
Nutrition
Calories: 187kcalCarbohydrates: 2.7gProtein: 6.4gFat: 16.8gFiber: 1.2g
Tried this recipe?Let us know how it was!