Lemon Basil Muffins

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



  1. Preheat your oven to 400ºF and lightly grease a 12 muffin pan with avocado oil.
  2. First, prepare your almond buttermilk and your flax eggs so they can both thicken as needed.
  3. Whisk the first 5 ingredients (flours, baking powder, baking soda, and salt) in a medium-sized bowl and set aside.
  4. 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
  5. Fold the wet mixture in to the dry and, once combined, stir in the chopped basil.
  6. Fill your muffin cups (about 2-3 tbsp worth) and sprinkle with xylitol.
  7. Bake for 18-22 minutes.
  8. Let them cool for 10-15 minutes (the lemon flavor becomes more pronounced when you do!) and serve warm.

Makes 12 muffins

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.

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