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 minutes

Cook Time 25 minutes minutes

Total Time 32 minutes minutes

Ingredients

Rosemary Olive Muffins

• 2 eggs, organic, pasture-raised
• 1/2 cup water
• 2 Tbsp extra virgin olive oil
• 1 box Simple Mills Artisan Bread Mix
• 3 Tbsp apple cider vinegar
• 3 Tbsp kalamata olives chopped
• 3 Tbsp green olives, pitted chopped
• 3 Tbsp sundried tomatoes chopped
• 1 sprig fresh rosemary leaves only, chopped finely so you get 1 Tbsp
• flaky sea salt (optional)

Rosemary Olive Dip

• 3 Tbsp extra virgin olive oil
• 2 tsp fresh rosemary chopped

Instructions

• 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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