If you’re anything like me, by which I mean a totally half-assed backyard gardener, your window boxes are overflowing with basil right now and you are all pesto’d out. You’ve cooked all the pasta. You’ve eaten all the fancy strawberry basil salads and you still have so much basil it’s starting to get embarrassing.
Well, let me ask you this, have you tried making it into muffins? Because you can. And you can do it vegan, and without the top 8 food allergens. What? Yeah, you read that right. So go grab your basil and let’s do this using a recipe from Debbie Adler new book, Sweet, Savory, and Free: Insanely Delicious Plant-Based Recipes without Any of the Top 8 Food Allergens.
The streusel topping calls for date paste, which you can make yourself pretty easily.
To make the date paste: Place 10 Medjool pitted dates and 1 cup of water in a small bowl. Let them soak for about 20 minutes. Drain the dates and keep the water they soaked in. Add the dates to a food processor. Puree the dates until combined. While the machine is still running, add the reserved water, 1 tablespoon at a time, until the dates are combined and the mixture is somewhat smooth. You should only need 2–3 tablespoons of the reserved soaking water.
- 1/2 cup coconut sugar
- 1/4 cup date paste (see above)
- 2 tablespoons gluten-free oats,
- ground (I use a coffee grinder)
- 1 teaspoon grated lemon zest
Whisk together the coconut sugar, date paste, oats, and lemon zest in a small bowl. Set aside.
Nutritional info: Serving size – 1 muffin. Calories 70; Total Fat 4.0g; Protein 1.0g; Cholesterol 0.0g; Sodium 50mg; Fiber 2.0g; Sugars 4.0g; Total Carbohydrate 20.0g
Printed with permission from Debbie Adler. This post contains affiliate links, which means if you click and make a purchase I might earn a commission.
Lemon Streusel Basil Blackberry Muffin Recipe
By August 28, 2017Published:
- Yield: 12 Servings
- Cook: 18 mins
If you're anything like me, by which I mean a totally half-assed backyard gardener, your window boxes are overflowing with basil right …
- 2 cups All-Purpose Gluten-Free Flour Mix
- 2 tsp minced, dried basil
- 2 tsp sodium-free baking powder
- 1 tsp baking soda
- 2 tsp grated lemon zest
- 1/2 tsp guar gum
- 1/4 tsp fine sea salt
- 1/8 tsp ground cardamom
- 1/4 cup applesauce
- 1/4 cup coconut nectar
- 3 Tbs freshly squeezed lemon juice
- 1/2 tsp lemon extract
- 1/4 tsp stevia powder
- 1/3 cup vegan, soy-free vanilla yogurt
- 3/4 cup coconut milk
- 3/4 cup organic blackberries cut in half, divided
- Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper baking cups.
- Make the date paste and streusel recipes above.
- Whisk together the all-purpose flour, basil, baking powder, baking soda, lemon zest, guar gum, salt, and cardamom in a large bowl. Make a well in the middle.
- Add the applesauce, coconut nectar, lemon juice, lemon extract, and stevia, and stir to combine. Add the yogurt and coconut milk, and stir until the liquid is absorbed and the batter is smooth.
- Fold in 1/2 cup of the blackberries, and stir to incorporate.
- Spoon the batter into the prepared muffin tin, dividing it evenly. Each cup should be about three-quarters full.
- Top each cup with some streusel.
- Bake the muffins until they are a light golden brown and bounce back slightly to the touch, about 18 minutes. Rotate the muffin tin from front to back halfway through baking.
- Transfer the muffin tin to a wire rack, and let it sit for 10 minutes before removing the muffins to cool completely.
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