Olive and Thyme Muffins – Gluten free, dairy free and paleo friendly. The only thing not missing is flavour! Baking is my thing. I might not have any other domestic skills (just ask my boyfriend) but oh can I bake. When I found out I was gluten-intolerant I was pretty devastated to give up my baked treats. Anyone who’s ever used gluten-free flour can attest to it just not being the same. I refused to resign myself to a life of muffin-less misery and stepped into the world of paleo cooking.
Skeptical at first of grain and dairy free anything, I tried my hand at savoury paleo muffins. Paleo muffins don’t behave like regular muffins. It’s really hard to make a dry or tasteless muffin. Perhaps it’s all the nut and/or coconut flour or perhaps it’s their liberal use of oil, either way they kind of kick arse.
No one would guess these Olive & Thyme Muffins these are paleo. I passed these round to my bf’s family and they scoffed them down without the standard “this is unusual” comment my previous efforts had attracted. Salty, moist and tasty. If you can eat it, goats cheese feta works a treat in them too.
I used Spanish olive oil in these photos and found it was a lot darker green than the Australian olive oil. As a result my muffins have turned out with a tinge of green. They’re still just as delicious though. I love seeing the variations that nature gives us.
Step 1: Line a mini muffin tin with paper liners or grease lightly with oil.
My boyfriend picked up this muffin tin years ago from a second hand shop. He refuses to let me get a new one as he believes this one is perfectly fine. And it is, so long as you want mini muffins! Unfortunately I can’t find muffin cases that will fit this so I’ve got to grease my tins to use it.
I love coconut oil spray. This one’s cold pressed and organic so it’s a winner at my place.
Step 2: Combine the arrowroot with the coconut flour and baking powder and whisk to combine.
I make my own coconut flour, using the shredded coconut from making coconut milk. There’s no waste in my house!
Step 3: Finely chop the olives along with the garlic, fresh thyme leaves and salt running your knife multiple times through and smashing the mixture lightly with the side of the blade.
Or, if you’re lazy like me, throw it all in a food processor or thermomix and blend for a few seconds (not too long though, we want it chunky).
Step 4: Whisk together the olive oil and eggs until well combined.
Step 5: Add the olive mixture and whisk again. Add the flour mixture and whisk until thoroughly combined and you have a loose batter.
Add in crumbled feta and/or sun-dried tomatoes if using and stir again.
Step 6: Pour batter into the lined or greased muffin cups and bake for about 14-16 minutes until the tops are just lightly golden.
Olive & Thyme Muffins
Prep time: 15 minutes
Cook time: 15 minutes
Makes around 6 muffins, depending on the size of your muffin tin.
- ¼ cup/32g arrowroot
- ¼ cup/30g coconut flour
- ¼ tsp gluten-free baking powder
- 60g (about 16 olives) black pitted kalamata olives
- 1 small garlic clove, finely minced
- 4 to 5 small branches of fresh thyme, stems removed
- 1/8 tsp salt (sea salt or Himalayan rock salt is best)
- 4 Tablespoons/60ml extra virgin olive oil
- 4 large eggs
- 30g goat’s milk feta, crumbled and/or sundried tomatoes (optional)
Instructions (thermomix friendly)
- Pre-heat oven to 180˚C (375˚F). Line a mini muffin tin with paper liners or grease lightly with oil.
- In a small bowl combine the arrowroot with the coconut flour and baking powder and whisk to combine. Set aside.
- Finely chop the olives along with the garlic, fresh thyme leaves and salt running your knife multiple times through and smashing the mixture lightly with the side of the blade. Set aside.
Alternatively chop roughly using a thermomix 4 seconds/speed 4.
- In a medium sized bowl whisk together the olive oil and eggs until well combined.
- Add the olive mixture and whisk again (or mix for 6 seconds/speed 2). Add the flour mixture and whisk until thoroughly combined and you have a loose batter (10 seconds/speed 2).
Add in crumbled feta and/or sundries tomatoes if using and stir again.
- Pour batter into the lined or greased muffin cups and bake for about 14-16 minutes until the tops are just lightly golden. (If you are making bigger muffins the baking time will be longer)
- Remove from oven and set to cool on a wire rack.
Original recipe from: http://gourmandeinthekitchen.com