Tomato Basil Muffins (grain free, dairy free, low carb)
Got the baking bug? Try this savory muffin. Serve it for brunch, or with meat slices, or to go with your favorite soup. It’s easy, healthy and appetizing. Fresh baked buns have met their match.
(Yields 9 Muffins)
- 3 eggs
- ½ cup egg whites ( = 4 egg whites)
- ¼ cup almond milk (unsweetened)
- ½ cup tomatoes, diced
- 1 clove garlic, minced
- ¼ cup olive oil
- 2 tsp honey
- ½ cup coconut flour
- 1 Tbsp Omega Crunch Roasted Garlic Shelled Flax
- 1 Tbsp fresh parley, chopped
- 2 Tsp dried basil
- 1 tsp baking powder
- 1 tsp ground flax
- ¼ tsp sea salt
Preheat oven 350 F.
Line a muffin tin with baking cups.
Pulse the eggs and egg whites in a food processor until frothy. Add the almond milk, tomatoes, garlic, olive oil, and honey to the food processor and pulse until ingredients are well blended. In a medium bowl, combine the coconut flour, shelled flax, parsley, basil, baking powder, ground flax and sea salt. Slowly add the coconut flour mixture to the food processor while pulsing. Once all ingredients are well blended, add approx. 2 Tbsp of batter to each baking cup. Bake in preheated oven for 25 - 30 minutes or until a toothpick comes out clean.
Nutritional Info Per Serving (1 muffin):
131 cals, 7g carbs, 10g fat, 5g protein, 2g sugar, 3g fiber