Sometimes I wake up ready to GO GO GO, whipping up my quick and flavorful smoothie. Other times I wake up with a few dozen baby kicks in my back and just want a hot, carbalicious breakfast. Today was the latter.
My house was totally void of any fresh berries, which would have been a bigger problem if I hadn’t been the one stuffing myself with said berries this past week. The girls helped, okay? Nonetheless, I had to get creative and bring something extra to my idea of lemon muffins. Of course, my always-bursting-into-random-song brain settled on BASIL, prompting my husband to leave the room for a nap, without asking for any baked goods to be saved.
If he only knew.
Upon Googling, I actually found out lemon-basil muffins are thing, I was just not posh enough to encounter them before. Whipping up a muffin that is gluten-free, vegan, and refined sugar-free without compromising the fluffy cake of goodness that a muffin is supposed to be is a decently productive start to any morning. So what if that to-do list is still entirely unchecked? Put your feet up and Netflix binge because these treats are an accomplishment all on their own.
Lemon Basil Muffins
- 1 1/2 cups of Bob’s Red Mill GF flour
- 1/2 cup of oat flour
- 2 tsp. of aluminum free baking powder
- 1/4 tsp baking soda
- 1/4 tsp finely ground pink salt
- 3/4 cup of unsweetened, vanilla almond buttermilk (3/4 cup of almond milk + 1 tsp apple cider vinegar, combined and left to sit)
- 1/4 cup of pure maple syrup
- 1/4 cup of avocado oil
- 2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water, left to sit)
- 1 tsp vanilla extract
- 1 organic lemon, fully zested and juiced
- 2 tsp finely chopped fresh organic basil
- xylitol, to sprinkle
- Preheat your oven to 400ºF and lightly grease a 12 muffin pan with avocado oil.
- First, prepare your almond buttermilk and your flax eggs so they can both thicken as needed.
- Whisk the first 5 ingredients (flours, baking powder, baking soda, and salt) in a medium-sized bowl and set aside.
- Once your mixtures are thickened, combine all the rest of the wet ingredients (buttermilk, flax egg, syrup, oil, vanilla, and lemon zest and juice) until mixed
- Fold the wet mixture in to the dry and, once combined, stir in the chopped basil.
- Fill your muffin cups (about 2-3 tbsp worth) and sprinkle with xylitol.
- Bake for 18-22 minutes.
- Let them cool for 10-15 minutes (the lemon flavor becomes more pronounced when you do!) and serve warm.
The smell of these alone was enough to convince my husband that lemons and basil are a perfect unity in baked goods. Not overtly sweet, warm and fluffy, and full of bright, fresh flavors. I have a strong feeling the rest of these will disappear in the next 20 minutes, just like those mysterious berries.