Black colander filled with cherry tomatoes and basil.

Savory Muffins

by Angela Colby |

A savory muffin made with coconut flour, keeping it low in carbs, gluten-free, and high in fiber. The flavor combination of tomato, basil, and Parmesan cheese makes this a delicious breakfast or anytime snack.


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 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!

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