Tomato Basil Muffins

Ingredients

• 1/2 cup (60 g) almond flour
• 1/4 cup (30 g) coconut flour
• 1 tsp (4 g) sodium-free baking powder
• 1/4 tsp garlic powder
• 1/4 tsp sea salt
• 2 large eggs
• 1/4 cup (60 ml) unsweetened almond milk
• 1 tbsp (15 ml) olive oil
• 1/4 cup (25 g) sun-dried tomatoes, chopped
• 2 tbsp (5 g) fresh basil, chopped

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Method

1. Preheat oven to 350°F (175°C). Line 4 cups of a standard muffin tin.
2. Mix the almond flour, coconut flour, baking powder, garlic powder, and salt.
3. Whisk in the eggs, almond milk, and oil, then fold in the sun-dried tomatoes and basil. Rest for 3 minutes.
4. Spoon into the cups.
5. Bake for 20–22 minutes, until golden and a skewer comes out clean. Cool for 10 minutes in the pan, then on a rack.