Healthy Tuna Casserole Muffins - just like mom used to make, but in handy little muffin cups perfect for meals on the go, or those little fingers to navigate!
Mix together all the muffin ingredients except for the pasta, cheddar cheese, Parmesan cheese, 1 tablespoon of parsley, milk cooking spray and peas.
After pasta has cooked, drain and place back into cooking pot (while it's still warm) with the cheddar cheese, Parmesan cheese, and stir in the milk until cheese has melted. Now fold the cheesy pasta into the veggie and egg mixture.
Mix the almond meal (or breadcrumbs if preferred) and parmesan together for the topping and set aside.
Muffins can be frozen after cooking. Allow them to cool fully, wrap individually in plastic wrap, then place in a re-sealable freezer bag.