Lemon basil muffins combine bright citrus and fresh herb for a delightful spring treat. Made with almond flour, these muffins are naturally gluten-free and lower in carbs than traditional recipes.
Lemon and basil are more often found in sauces and dressings, but folded into a muffin batter the pairing works beautifully. The sweet lemon flavor is rounded by a gentle savory note from the basil—a little taste of spring in every bite.
I admit I expected a request for chocolate, but the Chief Taster happily tucked into these and declared them a success. I finished mine with a lemon cream cheese glaze, but they’re equally enjoyable plain or topped with your favorite glaze or sprinkle. Feel free to get creative with finishes and presentations.
Lemon Basil Muffins
Angela Coleby
Pin Recipe
Muffins
8
Muffins
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Ingredients
- 2 Cups Almond flour
- 2 teaspoons Baking powder
- ½ Cup Butter Melted
- 4 Eggs
- ¼ Cup Erythritol Or sugar substitute
- ¼ Cup Water
- ½ teaspoon Salt
- 2 Lemons Juice & rind
- 2 Tablespoons Basil Fresh, chopped
Instructions
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Preheat the oven to 180°C (350°F).
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In a bowl, whisk together the almond flour, baking powder and salt.
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In a separate bowl combine the melted butter, water, eggs, erythritol (or sweetener), lemon zest and lemon juice.
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Mix the wet ingredients into the dry ingredients until evenly combined.
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Stir in the chopped basil until distributed throughout the batter.
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Spoon or pour the batter into a greased muffin tin, filling each cup about two-thirds full.
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Bake for 20–23 minutes, or until the muffins are set and lightly golden. Remove from the oven and cool slightly before serving.
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Enjoy warm or at room temperature—plain or with a glaze of your choice.
Notes
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