Lemon basil muffins are a bright, fresh treat—perfect for a spring afternoon. Made with almond flour, these muffins are naturally low-carb and gluten-free without sacrificing flavor.
Lemon and basil is a pairing more often found in savory sauces, but it works beautifully in baked goods too. The muffins are sweet with a subtle, savory hint from the basil—like a little bite of spring in every mouthful.
I expected someone to demand chocolate instead, but they were a hit. I topped mine with a lemon cream cheese glaze, though they’re equally enjoyable plain or with any topping you prefer—get creative!
Lemon Basil Muffins
Angela Coleby
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 another sugar substitute
- ¼ Cup Water
- ½ teaspoon Salt
- 2 Lemons Juice and zest
- 2 Tablespoons Fresh basil 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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Stir the wet ingredients into the dry ingredients until well combined.
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Fold in the chopped basil until evenly distributed.
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Spoon the batter into a greased or lined muffin tin.
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Bake for 20–23 minutes, or until the muffins are firm and lightly golden.
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Cool slightly, then enjoy warm or at room temperature.
Notes
Nutritional estimate per muffin: 275 calories, 9 g fat, 8 g protein, 7 g carbs, 3 g fiber, 4 g net carbs.
The nutritional information is an estimate provided by an online calculator.
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