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.

Date Paste

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.

Lemon Streusel

  • 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.