I absolutely love savory muffins and these simple AIP and Paleo Green Olive Basil Muffins check all the boxes.
When you are egg-free, dairy-free, and gluten-free, savory muffins are a great replacement for when you are craving bread. Filled with basil, thyme, and green olives, these nourishing muffins are so flavorful and are a perfect side to soup, a skillet, or as an afternoon snack.
Ingredients for Green Olive Basil Muffins:
- Basil
- Dried thyme
- Green Olives
- Tigernut flour
- Arrowroot powder
- Cassava flour
- Avocado oil
- Baking soda
- Unflavored gelatin
- Apple cider vinegar
- Sea salt
RECOMMENDATIONS
- I highly recommend these green olives from Thrive Market since they are free from citric and lactic acid. Plus, the olives come in little snack packs which are perfect for when you are traveling or on-the-go.
- Store in an airtight container on the counter for no more than 2 days or in the fridge for up to 5 days. You can also freeze the muffins for up to 3-4 months.
Green Olive Basil Muffins (AIP, Paleo)
: 6 muffins
: 10 min
: 25 min
: 35 min
Filled with basil, thyme, and green olives, these nourishing muffins are so flavorful and are a perfect side to soup, a skillet, or as an afternoon snack.
Ingredients
- Dry Ingredients
- 1 cup tigernut flour
- 1/2 cup arrowroot powder
- 2 tbsp coconut flour
- 1 tsp dried thyme
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 10 green olives, diced
- Wet Ingredients
- 3/4 cup avocado oil
- 1 large bunch fresh basil, 1 cup packed
- Gelatin Egg
- 1 tbsp unflavored gelatin
- 1 tbsp lukewarm water
- 2 tbsp hot water
- 2 tbsp apple cider vinegar
Directions
- Step 1 Preheat the oven to 350°F. Line a muffin pan with 6 muffin liners and set aside.
- Step 2 In a medium bowl, mix together the dry ingredients and set aside.
- Step 3 Add basil and avocado oil to a high-speed blender. Blend until smooth.
- Step 4 Pour the basil/avocado oil mixture to the dry ingredients and mix well to fully combine.
- Step 5 Prepare the gelatin egg by pouring 1 tbsp lukewarm water into a small cup and sprinkling the gelatin on top. Combine the water and gelatin into a paste. Add 2 tbsp of hot water to the gelatin mixture and whisk vigorously until the gelatin is dissolved.
- Step 6 Fold the gelatin mixture and apple cider vinegar into the batter. Make sure to not overmix. Evenly distribute the batter into the 6 muffin liners.
- Step 7 Place the muffin pan into the oven. Bake for 25 minutes. Check around 23 minutes, testing with a toothpick.
- Step 8 Once done, remove from the oven and let cool for at least 20-30 minutes to set.
