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.
Gluten-Free Rosemary Olive Muffins
Servings 12
Calories 221 kcal
Ingredients
Muffins
- 2 eggs
- ½ cup water
- 2 Tbsp. olive oil
- 1 box Simple Mills Almond Flour Artisan Bread Baking Mix
- 3 Tbsp. vinegar
- 3 Tbsp. kalamata olives chopped
- 3 Tbsp. green olives chopped
- 3 Tbsp. sun-dried tomatoes chopped
- 1 Tbsp. fresh rosemary leaves minced
- Flaky sea salt
Rosemary olive oil dip
- 3 Tbsp. olive oil
- 2 tsp. fresh rosemary leaves minced
Instructions
Muffins
-
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.
-
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
-
In small bowl, combine olive oil and rosemary. Set aside for dipping.
Recipe Notes
Order the ingredients you need to make these muffins at Vitacost.com!
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.