- 2KShares
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. Coconut Flour Muffins
Savoury Coconut Flour Muffins
My tip is to 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!
OTHER SAVOURY MUFFINS TO TRY:
Broccoli & Cheddar Cheese Muffins
Tomato, Basil & Parmesan Muffins
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 soda 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 per muffin: 203 Calories; 14g Fat; 8g Protein; 11g Carbohydrate; 6g Dietary Fiber; 5g Net Carb
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!