Breakfast/ Gluten Free/ Low Carb/ Vegetarian

Tomato, Basil & Parmesan Muffins (Coconut Flour)

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.

savoury muffin

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.  

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!


savoury muffin



Tomato, Basil & Parmesan Muffins
Course: Breakfast, Brunch
Servings: 6 Muffins
Author: Angela Coleby
  • 4 Eggs
  • 1/4 cup Butter melted
  • 1/4 cup water
  • 1/3 cup coconut flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup Parmesan cheese grated
  • 1 cup cherry tomatoes
  • 1/2 cup Fresh basil roughly chopped
  1. Preheat the oven to 200C/400F degrees.
  2. Mix the eggs, butter, water, pepper and salt and combine well.

  3. Add the coconut flour and baking soda and blend until smooth with no lumps.
  4. Add the grated Parmesan, tomatoes and basil and mix well. 

  5. 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)

  6. Bake for 12-15 minutes until golden and firm.

  7. Eat and enjoy!

Recipe Notes

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



tomato, basil, parmesan muffin

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  • Reply
    September 8, 2017 at 2:41 pm

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

    • Reply
      Angela Coleby
      September 8, 2017 at 2:42 pm

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

  • Reply
    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
    Sharon Taylor
    April 19, 2017 at 7:06 am

    Are these good for Keto? Do you know the carb/protein/fat content? Thank you.

    • Reply
      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
    Tomato, Basil & Parmesan Muffins - Yum Goggle
    April 5, 2017 at 9:21 pm

    […] GET THE RECIPE […]

  • Reply
    July 22, 2013 at 2:54 am

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

    • Reply
      July 27, 2013 at 7:50 pm

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

  • Reply
    April 21, 2013 at 8:52 am

    This recipe looks great I can’t wait to try it… Just one question is Baking Soda the same as baking powder or is it bicarbonate so soda?

    • Reply
      April 22, 2013 at 10:42 am

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

  • Reply
    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
      March 10, 2013 at 11:01 am

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

  • Reply
    March 9, 2013 at 7:39 pm

    Ooh these sound fantastic and savory!

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