Nutritional Wisdom with Carly Pollack

Olive Thyme Mini Muffins

Gourmande In the Kitchen
Olive Thyme Mini Muffins

1/4 cup arrowroot
1/4 cup coconut flour
1/4 tsp gluten free baking powder
16 black pitted kalamata olives
1 clove garlic, minced
4-5 small branches of thyme, stems removed
1/8 tsp sea salt
4 tbsp grapeseed oil
4 eggs

Preheat oven to 375 degrees. 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. In a medium sized bowl whisk together the oil and eggs until well combined. Add the olive mixture and whisk again. Add the flour mixture and whisk until thoroughly combined and you have a loose batter. Pour batter into the lined or greased muffin cups and bake for about 14 to 16 minutes until the tops are just lightly golden. (If you are making bigger muffins the baking time will be longer. Start checking at 14 minutes and remove them from the oven when the tops are cracked and golden). Remove from oven and set to cool on a wire rack.

12-16 Mini Muffins

Recipe Credit