Tuna Melt Muffins (Whole Grain)

dscn1159My husband and kids love tuna melts, but they are impossible to pack in their lunch boxes for work and school because they get all soggy and lose their toasty texture.

My solution: I created these healthy, whole grain TUNA MELT MUFFINS!  These taste great, they don’t get soggy, and my kids actually ate them–they’re so picky, that these muffins must be good! 🙂 I pack them in my husband’s lunch cooler, and he can microwave them until they are melty, but the muffin base stays nice and crisp!

Here’s the recipe:


2 cups whole wheat or seven-grain flour

2 tsp baking powder

1/2 tsp salt

2 tablespoons sugar

1 beaten egg

1 cup cold milk (or water)

1/4 cup canola oil

Mix ingredients by hand until just combined (will still be lumpy). Fill 12 muffin cups 2/3 full with batter.


1 can tuna, drained

4 ounces Neufchatel cheese*

Combine tuna and cheese; place a spoon full of tuna mix into center of each muffin cup before baking.

Bake muffins at 400 degrees for 15 minutes. Top with shredded cheese, then bake another five minutes until done. Store in refrigerator if not eaten within the hour.dscn1160They taste great with a slice of pickle or tomato on top!

*Can also use cream cheese, but do NOT use mayo, because it will liquefy during baking.





4 responses

  1. OMGosh these look yummy! We stopped buying food at the grocers this year and are getting it directly from the farmer but I still have a case of tuna in the pantry and will definitely be making these! It’s getting harder to find things to send for lunch when we don’t have PB or lunch meat LOL. I love the muffin meal idea!

  2. Mmmmm. Pickles and tuna muffins. I think I’m going to make these for dinner tonight with a side salad.

  3. […] for more easy tuna ideas? These sounds tuna-riffic! Tuna Melt Muffins, The Muffin Mom’s Tuna Melt Muffins, Obama’s Tuna Salad Recipe, Parmesan Tuna Muffins, Tuna in a Muffin, Tuna Corks, and Potato […]

  4. A good list for reference. Thanks a lot.

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