Rosemary & Black Olive Muffins

These more-ish muffins are Paleo, low in carbohydrates, and, more importantly, delicious! I enjoy these Rosemary & Black Olive Muffins cold, as a satiating snack ‘on-the-go’, or lightly toasted (under the grill) with melting knob of butter on top.

Rosemary and black olive is one of my favourite flavour combinations, and this recipe proves just how versatile it can be. Usually, I pair these Mediterranean flavours with chicken or fish (i.e. my Sardine & Black Olive Fish Cakes), but they work just as well, if not better, in this savoury muffin mixture!


Rosemary & Black Olive Muffins

Makes 6-7, depending on the size of muffin case

Approximate nutrition per muffin: 210kcal / 18.4g fat / 10.8g saturated fat / 4.5g total carbohydrates / 3.4g fibre / 1.1g net carbohydrates / 6.7g protein.


  • 55g organic coconut flour
  • 1 teaspoon bicarbonate of soda (aluminium-free)
  • 1 small shallot (about 30g)
  • 15g fresh rosemary, with extra to decorate
  • 10 whole black olives, preferably salty
  • 110g grass-fed unsalted butter
  • 6 organic, free-range eggs
  • Sea salt


  1. Preheat the oven to 180°C. Place cases into a muffin tray.
  2. Remove the stones from the olives and chop into small pieces.
  3. Finely chop the shallot and rosemary.
  4. Melt 1½ tablespoons of the butter in a pan over a low-medium heat. Lightly sauté the onion with half of the finely chopped rosemary for a few minutes, or until the shallot starts to soften. Remove from the heat and set aside.
  5. Combine the coconut flour and bicarbonate of soda in a large mixing bowl.
  6. In a separate bowl, beat the eggs together until well-combined.
  7. Add the remaining butter to the pan containing the shallot and rosemary. It should still be warm enough to melt the butter but if not, place over a low heat.
  8. Once the butter has melted, ensuring that it is not too warm, slowly add to the beaten eggs whilst stirring.
  9. Add the egg mixture to the coconut flour along with the chopped black olives and a pinch of sea salt. Mix until well-combined.
  10. Separate the mixture into muffin cases. Place a small sprig of rosemary on the top of each muffin.
  11. Bake in the oven for about 25 minutes or until a skewer comes out clean, having been inserted into the middle of each muffin.




6 thoughts on “Rosemary & Black Olive Muffins

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