High-Protein Tuna Egg Muffins: Gluten and Dairy-Free Recipe for Snacks, Picnics, and Lunches
Looking for an easy protein-rich snack for when you're on the go? These gluten and dairy free High-Protein Tuna Egg Muffins could be just the thing for you! They come together in just a few minutes, bake in the oven for 20 mins and are delicious cold: the perfect addition to any picnic or lunch box or just as a healthy snack!
Ingredients
- 2 small cans tuna approx 220g drained.
- 4 eggs
- 1 small courgette or 1/2 a large courgette, grated
- Small bunch chives and parsley finely chopped
- Salt and pepper
Instructions
- Preheat your oven to 180°C and grease a silicone muffin tray with olive oil.
- Coarsely grate your courgette and leave to one side.
- Strain the liquid off your tuna. This is important because, if there is too much liquid, the muffin will not set properly.
- Mix all of the ingredients together in one big bowl, no need to beat the eggs first. Make sure everything is well incorporated and then pour into a silicone muffin tray. Fill up each muffin cup to about 3/4.
- Bake in the preheated oven for 20 mins or until there is no liquid.
- Serve warm or cold with salad and bread, or as part of a picnic. These tuna and egg muffins also work perfectly in a lunch box or on their own as a snack.