Gluten-Free Rosemary Olive Muffins

Maria Marlowe


Transport your taste buds to the Mediterranean with these easy savory muffins. This gluten-free recipe combines an almond flour bread mix with olives, sun-dried tomatoes and fresh rosemary with a pinch of flaky sea salt for a fancy (and tasty!) finish. Enjoy straight from the oven with a side of rosemary-infused olive oil for dipping.

Homemade Rosemary-Olive Savory Muffins Stacked on Plate

Homemade Rosemary-Olive Savory Muffins Stacked on Plate
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Gluten-Free Rosemary Olive Muffins

Servings 12
Calories 221 kcal



Rosemary olive oil dip

  • 3 Tbsp. olive oil
  • 2 tsp. fresh rosemary leaves minced



  1. Preheat oven to 350 F. In large bowl, whisk eggs, water and oil. Stir in bread mix. Add vinegar, olives, sun-dried tomatoes and rosemary. Combine well.
  2. Line muffin tin with liners or lightly grease with oil. Divide batter evenly amongst the 12 cups. Sprinkle a pinch of flaky sea salt on top, if desired. Bake for 25 minutes.

Rosemary olive oil dip

  1. In small bowl, combine olive oil and rosemary. Set aside for dipping.

Recipe Notes

Order the ingredients you need to make these muffins at!

Nutrition Facts
Gluten-Free Rosemary Olive Muffins
Amount Per Serving (1 g)
Calories 221 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Trans Fat 0.003g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 27mg9%
Sodium 452mg19%
Potassium 154mg4%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin A 161IU3%
Vitamin C 2mg2%
Calcium 57mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.