Rosemary Olive Muffins (Gluten-Free)


These gluten-free Rosemary Olive Muffins are next level delicious and then dipped into the rosemary olive oil is just heaven.

They are so easy to make: they take less than 10 minutes of prep and just 25 minutes to bake. Sun-dried tomatoes, olives, and fresh rosemary are folded into an almond flour bread mix. Pour into a lined muffin tin, and voila. The taste will transport you to the shores of Italy.

Rosemary Olive Muffins

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3.62 from 18 votes
Prep Time 7 minutes
Cook Time 25 minutes
Total Time 32 minutes


Rosemary Olive Muffins

Rosemary Olive Dip


  • Preheat the oven to 350 F.
  • In a large bowl, whisk eggs, water and oil. Then stir in the bread mix. Next, add the vinegar, olives, sun dried tomatoes, and rosemary. Combine well.
  • Line a muffin tin with liners or lightly grease them with oil. Divide the batter evenly amongst the 12 cups. Sprinkle a pinch of flaky sea salt on top, if desired.
  • Bake for 25 minutes.
  • Meanwhile, combine the olive oil and rosemary in a small bowl to make a dip for the muffins.

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Hi, I’m Maria and I’m an Integrative Nutrition Health Coach.

I help busy women lose weight or clear up their acne by developing healthier eating habits, based on a plant-based paleo diet.


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