A savoury muffin made with coconut flour, keeping it low in carbs, gluten free and high in fibre. The flavour combination of tomato, basil and Parmesan cheese make this a delicious breakfast or snack.
I keep playing with my favourite savoury muffin recipe as I adore them as an alternative to bread rolls with soup and also for a "on the go" breakfast. I am not hungry when I wake up, but by the time I have suffered the morning commute I am, so they are perfect to munch on then.
This version is fresh with tomato and basil and a dash of Parmesan. Since this is made out of coconut flour it is very filling and is perfect for keeping you going all morning.
How to make keto tomato basil muffins
These keto savoury muffins with coconut flour are an easy recipe to make. It's effortless to make a batch.
- In a medium bowl add the melted butter, eggs, water, salt and pepper.
- Whisk until smooth.
- Add the coconut flour and baking powder.
- Mix until smooth.
- Add the cherry tomatoes, basil and Parmesan cheese.
- Spoon into muffin cases.
- Sprinkle shredded cheese on top.
- Bake until firm and golden.
The Ingredients
All you need to make these tomato basil muffins are a few ingredients. All part of a staple low carb pantry too!
Recipe Tips
Bake a batch of them and keep them in the freezer. Take one out before you go to work and by the time you get there, it should be ready to eat (or you can zap it in the microwave for a hot treat). You are then set for the day!
Serve these cheese and tomato muffins with a bowl of soup. Tomato or cauliflower cheese soups make a great flavour pairing.
More low carb savoury muffins to bake
Broccoli & Cheddar Cheese Muffins
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This post was originally posted in March 2013. The photos and content have been updated but the recipe remains the same.
Tomato, Basil & Parmesan Muffins
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Ingredients
- 4 Eggs
- ¼ cup Butter melted
- ¼ cup water
- ⅓ cup coconut flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup Parmesan cheese grated
- 1 cup cherry tomatoes
- ½ cup Fresh basil roughly chopped
Instructions
- Preheat the oven to 200C/400F degrees.
- Mix the eggs, butter, water, pepper and salt and combine well.
- Add the coconut flour and baking powder and blend until smooth with no lumps.
- Add the grated Parmesan, tomatoes and basil and mix well.
- Line a muffin tin with muffin cups and spoon the mixture into them. Sprinkle on some grated cheese if you wish (either Parmesan or Cheddar works well)
- Bake for 12-15 minutes until golden and firm.
- Eat and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Amy
These are ridiculous! I rarely write reviews, but these are too good! I have so many dietary restrictions that breakfast is often kind of a nightmare. This recipe is a lifesaver. I replaced the parmesan cheese with nutritional yeast because the only dairy I can have is grass fed butter or ghee. The batter is so easy to make. I plan on trying these with other vegetable combinations as well.
Thank you, thank you, thank you for this recipe!!!
Angela Coleby
You have made my day with such a lovely review! Thank you so much! Am so happy you enjoyed these!
Kathleen
If you want to make mini muffins do you cut down on cooking time?
Angela Coleby
Yes, I'd reduce it by 5-10 minutes.
Lori D.
These look so good! Do you think they would also work with sun-dried tomatoes? Would I have to make any adjustments?
Angela Coleby
Ooh yes they will. I'd chop them up fine to add to this recipe. It should taste great. Hope you enjoy them!
Diane
I'm allergic to tree nuts can I use regular flour?
Angela Coleby
Yes you could. You may need to increase the volume though.
Tami
Can you use almond flour instead of coconut flour?
Thanks!
Angela Coleby
You could but you would need to increase the quantity.
Stephanie Choo
Delicious! Thank you so much, Btw I didn't cut the cherry tomatoes at all, subbed the butter with extra virgin olive oil and used some small pieces of tomatoes onto the muffins. Turned out very tender and moist 🙂
Steph
Tried this recipe today and they were a hit for everyone in the family! My daughter (aged 7) is most insistent I make more for her school lunches. Thanks for sharing.
Angela Coleby
Thank you! Your daughter has good taste! 😉
Elaine
These are my favorite savory muffins. Plus they freeze well and reheat easily!
Gail
Is it baking powder or baking soda? Ingredients list powder but instructions say soda.
Angela Coleby
Powder., I do that all the time! Must correct it.
Donna Howard
Do you cut tomatoes in half
Angela Coleby
Yes I did
Angela Coleby
Hi Sharon, Nutrition per muffin: 203 Calories; 14g Fat; 8g Protein; 11g Carbohydrate; 6g Dietary Fiber; 5g Net Carb
buttoni
These sound truly delicious. I'll give them a try!
Divalicious
I hope you enjoy them! Thanks for popping by too!
Divalicious
Baking soda is bicarbonate of soda Lynn. It's also great as a cleaning agent!
themissespots
trying them now! Needed something more than a ceasar salad for dinner. Question, you talk about cheddar cheese, chives, and spring onions but don't mention in the ingredients. How much of them did you intend?
Divalicious
Aha, that was part of another recipe..have now corrected this!
Amanda
Ooh these sound fantastic and savory!
Divalicious
Hope you enjoy them!