Problem: Garden overgrown with basil. Solution: Make basil muffins.

 

Fall is upon us and in Chicago it can go from 80º one day to a frost overnight. So, for the next couple weeks, I'll be eating basil - and mint - for breakfast, lunch and dinner. There's only so much tart basil vinaigrette and mint basil sauce a girl can consume. So, I went hunting for a savory muffin. Combining a couple recipes I found out there in recipeland, I made a surprisingly delicious, moist and tasty more-sweet-than-savory-but-not-too-sweet, would-never-know-they're-gluten-free muffin varietal. Family woofed them down.

 

Ingredients

• 2 cups Bob's Red Mill blanched almond flour

• 1/2 cup Bob's Red Mill tapioca starch (aka tapioca flour)

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/8 teaspoon kosher salt

• 3 large eggs, beaten

• 1/3 cup raw honey, melted

• 1/4 cup virgin coconut oil, melted

• 1 teaspoon vanilla extract

• 1 cup fresh blueberries - try to find somewhat sweet blueberries, mine were a little too sour

• 1/2 cup tightly packed fresh basil leaves, and then finely chopped 

• 1 T grated lemon zest

 

Instructions

• Preheat the oven to 325º F. 

• Spray a regular size muffin tin with coconut oil spray or line with paper liners. 

• Mix the dry ingredients together in a medium bowl.

• Mix the eggs, honey, oil and vanilla in a separate bowl.

• Combine bowls and stir until well mixed.

• Gently stir the blueberries, basil and lemon zest into the batter.

• Spoon evenly into 12 muffin tins. 

• Bake for 20 minutes until slightly golden on top and knife-check comes out clean.

• Serve warm - or room temp.

 

MAKES: 12 amazing muffins

TIME: 35 minutes with cook time

 

HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.