Olive, spinach and spring onion “no bread” muffins

Olive, spinach and spring onion “no bread” muffins

These muffins were a successful trial as an accompaniment to a soup I made. I was inspired to make them after a very close friend hosted a dinner party and served “savoury cupcakes” as a starter. They went down so well that I thought I would create my own, Paleo version. We had these on the side with a bowl of soup, however they would also be perfect for any lunch box, picnic, kids party (you can adapt the ingredients) or just as a snack on the go. They take hardly any time to make, so with just a little preparation and cooking time you could make a big batch that would last up to 5 days in the fridge or you could even freeze them.

I know there might seem like a lot of ingredients but you can substitute any of the “greens” for anything you desire. I buy all my flour options from Whole Foods in London as it’s close by, however, there are lots of online retailers too. You will see from the quantities that you use such a small amount, so the bags last for ages; the investment is worth it.

DSC_0379

Prep time: 15 minutes
Cooking time: 15 minutes

What you need:
To make 6 large muffins (or 12 mini muffins)

  • 1/4 cup (30g) Tapioca Flour
  • 1/4 cup (30g) Coconut Flour
  • 1 tsp gluten-free baking powder
  • 60g green olives, halved
  • 1 large garlic clove, chopped finely
  • 1 tsp thyme
  • 1/2 tsp sea salt *optional if using olives as the olives are salty enough to add salt
  • 4tbsp olive oil
  • 4 large eggs
  • 2 large handfuls of spinach
  • 3 spring onions, finely chopped

Directions:

  • Set oven to 180°c
  • Into a bowl place your dry ingredients tapioca flour, coconut flour, baking powder and sea salt, combine
  • In a separate bowl whisk together the olive oil and eggs until combined
  • In a pan wilt down the spinach, spring onions and garlic with a little coconut oil
  • Fold the dry ingredients into the wet olive egg mixture and whisk until fully combined
  • Add in the spinach, garlic and the green olives, mix until fully combined
  • Ladle into greased muffin cups / tray and bake for 15-20 minutes until golden
  • Remove from oven and allow to cool, can be served warm or cold

Suitable for: Gluten-Free, Grain-Free, Dairy-Free, Nut-Free, Vegetarian, Paleo

DSC_0388

DSC_0392

DSC_0405

DSC_0408

DSC_0415

DSC_0423

DSC_0425

DSC_0428

DSC_0432

DSC_0465

DSC_0474

DSC_0484


Related Posts

Mrs P’s Pistachio and Blackberry cake

Mrs P’s Pistachio and Blackberry cake

There’s nothing I like more than coming home from work, shutting the front door and knowing that it’s just the three of us for the rest of the evening. As much as I love dinner parties and going out to see friends I definitely love […]

Spinach and Onion Quiche (Gluten free, Dairy free)

Spinach and Onion Quiche (Gluten free, Dairy free)

Last week on my way home from work, whilst sat on the bus,  I watched in complete disbelief as a mother (laden with shopping bags filled with boxes of cereals, fruit juice and pizza) handed her young son a family sized bag of crisps, a large […]



5 thoughts on “Olive, spinach and spring onion “no bread” muffins”

Leave a Reply


%d bloggers like this: