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    Home Β» Breakfast

    Tomato, Basil & Parmesan Muffins

    Published: Mar 9, 2013 Β· Updated: Jan 25, 2023 by Angela Coleby Β· This post may contain affiliate links Β· This blog generates income via ads Β·

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    Gluten FreeNut FreeLow CarbVegetarianKeto

    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. 

    savoury cheese tomato muffins

    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.

    coconut flour muffins
    1. In a medium bowl add the melted butter, eggs, water, salt and pepper.
    2. Whisk until smooth.
    3. Add the coconut flour and baking powder.
    4. Mix until smooth.
    5. Add the cherry tomatoes, basil and Parmesan cheese.
    6. Spoon into muffin cases.
    7. Sprinkle shredded cheese on top.
    8. 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!

    savoury tomato muffins

    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

    Zucchini Pizza Muffins

    Veggie Muffins

    Spinach & Feta Muffins

    Jalapeno Cheese Muffins

    Broccoli & Cheddar Cheese Muffins

    Cheese, Chive & Onion Muffin

    This post may contain affiliate links. Please read my disclosure policy for more information.

    This post was originally posted in March 2013. The photos and content have been updated but the recipe remains the same.

    tomato basil muffin

    Tomato, Basil & Parmesan Muffins

    Angela Coleby
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Breakfast, Brunch
    Cuisine Low Carb, Vegetarian
    Servings 6 Muffins
    Calories 203 kcal

    Ingredients
     
     

    • 4 Eggs
    • ΒΌ cup Butter melted
    • ΒΌ cup water
    • β…“ cup coconut flour
    • ΒΌ teaspoon baking powder
    • ΒΌ teaspoon salt
    • ΒΌ teaspoon black pepper
    • ΒΌ cup Parmesan cheese grated
    • 1 cup cherry tomatoes
    • Β½ 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

    Makes 6 Muffins
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

    Nutrition

    Serving: 1muffinCalories: 203kcalCarbohydrates: 11gProtein: 8gFat: 14gFiber: 6g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
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    keto kitchen

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Amy

      September 30, 2022 at 1:28 pm

      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!!!

      Reply
      • Angela Coleby

        October 01, 2022 at 12:40 am

        You have made my day with such a lovely review! Thank you so much! Am so happy you enjoyed these!

        Reply
    2. Kathleen

      August 24, 2021 at 10:11 am

      If you want to make mini muffins do you cut down on cooking time?

      Reply
      • Angela Coleby

        August 24, 2021 at 7:21 pm

        Yes, I'd reduce it by 5-10 minutes.

        Reply
    3. Lori D.

      August 23, 2021 at 4:36 pm

      These look so good! Do you think they would also work with sun-dried tomatoes? Would I have to make any adjustments?

      Reply
      • Angela Coleby

        August 23, 2021 at 4:43 pm

        Ooh yes they will. I'd chop them up fine to add to this recipe. It should taste great. Hope you enjoy them!

        Reply
    4. Diane

      August 22, 2021 at 11:52 pm

      I'm allergic to tree nuts can I use regular flour?

      Reply
      • Angela Coleby

        August 23, 2021 at 8:41 am

        Yes you could. You may need to increase the volume though.

        Reply
    5. Tami

      May 04, 2021 at 4:39 pm

      Can you use almond flour instead of coconut flour?

      Thanks!

      Reply
      • Angela Coleby

        May 04, 2021 at 7:07 pm

        You could but you would need to increase the quantity.

        Reply
    6. Stephanie Choo

      March 16, 2021 at 12:29 am

      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 πŸ™‚

      Reply
    7. Steph

      January 30, 2019 at 1:20 am

      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.

      Reply
      • Angela Coleby

        January 31, 2019 at 9:00 am

        Thank you! Your daughter has good taste! πŸ˜‰

        Reply
    8. Elaine

      March 20, 2018 at 2:29 pm

      These are my favorite savory muffins. Plus they freeze well and reheat easily!

      Reply
    9. Gail

      September 08, 2017 at 2:41 pm

      Is it baking powder or baking soda? Ingredients list powder but instructions say soda.

      Reply
      • Angela Coleby

        September 08, 2017 at 2:42 pm

        Powder., I do that all the time! Must correct it.

        Reply
    10. Donna Howard

      May 11, 2017 at 9:36 am

      Do you cut tomatoes in half

      Reply
      • Angela Coleby

        May 11, 2017 at 9:59 am

        Yes I did

        Reply
    11. Angela Coleby

      April 19, 2017 at 10:31 am

      Hi Sharon, Nutrition per muffin: 203 Calories; 14g Fat; 8g Protein; 11g Carbohydrate; 6g Dietary Fiber; 5g Net Carb

      Reply
    12. buttoni

      July 22, 2013 at 2:54 am

      These sound truly delicious. I'll give them a try!

      Reply
      • Divalicious

        July 27, 2013 at 7:50 pm

        I hope you enjoy them! Thanks for popping by too!

        Reply
    13. Divalicious

      April 22, 2013 at 10:42 am

      Baking soda is bicarbonate of soda Lynn. It's also great as a cleaning agent!

      Reply
    14. themissespots

      March 10, 2013 at 1:31 am

      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?

      Reply
      • Divalicious

        March 10, 2013 at 11:01 am

        Aha, that was part of another recipe..have now corrected this!

        Reply
    15. Amanda

      March 09, 2013 at 7:39 pm

      Ooh these sound fantastic and savory!

      Reply
      • Divalicious

        March 09, 2013 at 7:49 pm

        Hope you enjoy them!

        Reply

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