Olive Thyme Mini Muffins (Gluten-Free, Grain-Free, Nut-Free, Paleo)

Savory olive thyme muffins in miniature form.

olive thyme feta muffins, savory mini muffins

I’m stopping in today to share these mini olive thyme muffins with you because I just couldn’t let the week go by without passing the recipe for these along.

You may be saying to yourself “I can’t even think of baking another thing right now” but not to worry these little muffins are no effort at all and well worth turning on the oven for.

olive thyme muffins

There’s no long list of ingredients or complicated preparation involved, just chop, whisk and pour and into the oven they go.  The little olive and fresh thyme studded muffin tops pop and puff up in the heat of the oven and take on a light golden hue.

Olive oil keeps these mini muffins superbly moist and imparts a peppery and herbaceous undertone. Bits of finely chopped black olives and fresh thyme leaves add an extra layer of salty, herbal olive flavor.  I’m partial to them with an added crumbling of sheep’s milk feta and would suggest you add some to the batter if you are so inclined but that’s entirely optional.

olive muffins, grain-free muffins

Light and moist with a tender crumb they make an excellent accompaniment to a glass of bubbly as an appetizer, fit right in on a buffet table, and are made for picnics or serving alongside a bowl of soup or salad. The hardest part is waiting for them to cool before popping one into your mouth.

Wishing you all a Joyous 2014!

Olive Thyme Mini Muffins (Gluten-Free, Grain-Free, Paleo)

Yields makes about 12-16 mini muffins depending on the size of your pan

Mini muffins studded with bits of chopped black olives, fresh thyme and salty feta cheese.

15 minPrep Time

15 minCook Time

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  1. Pre-heat oven to 375 degree F. Line a mini muffin tin with paper liners or grease lightly with oil. (I used mini muffin liners that hold 1oz)
  2. In a small bowl combine the arrowroot with the coconut flour and baking powder and whisk to combine. Set aside.
  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. Set aside.
  4. In a medium sized bowl whisk together the olive oil and eggs until well combined.
  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 if using and stir again.
  6. 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. Start checking at 14 minutes and remove them from the oven when the tops are cracked and golden.)
  7. Remove from oven and set to cool on a wire rack.


Gluten-Free, Grain-Free, Vegetarian, Nut-Free, Paleo, Dairy-Free (omit feta cheese for paleo and dairy-free)


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    • says

      I found them at a local restaurant supply store. They are called Mini Souffle Paper Baking Cups, but if you can’t find those particular cups near you any mini muffin paper liners will work. Hope that helps!

  1. says

    These look so tiny and perfect. I would never have guessed they’re gluten-free, and I can already say before making them that I love the savoury flavour profile. Definitely bookmarking this one, thanks Sylvie! Happiest of New Years.

    • says

      Yes you can use all coconut flour but I’d reduce the amount slightly since it absorbs so much moisture, I’d try it with 1/3 cup of coconut flour instead. Hope that helps!

  2. says

    Love these muffins with the olives, feta and herbs! And, I love baking with olive oil. Just baked a chocolate cake using it, in fact. Cannot wait to make these. Yum! Warmest wishes to you and yours for a happy, healthy and prosperous New Year, Sylvie! xo

  3. Cherina Clairmont says

    Giving this a go right now. Using a “muffin top” pan to make scones. Instead of baking powder, I used 1/8tsp cream of tartar and a fraction 1/16tsp of baking soda. Just cant do gluten free baking power as I can’t having corn. Looking forward to the outcome in 5 minutes here. 🙂
    Going to try the olive and thyme pizza next!!

  4. Rachel says

    Made these today in a pie plate as I don’t have a muffin tin . Turned out great, so great that the entire dish is gone!

  5. says

    I, um, have perhaps made two batches in three days! They are so moreish, and my guests loved them. I’ve got a basil and chilli version in the oven right now and i’m intending to use them for breakfast these next few days… Now to practice self restraint.

  6. Gigi says

    Are they supposed to come out moist on the inside? I think they’re fully cooked but still seem raw inside. I used a very mini muffin pan, and cooked longer than specified. Except I didn’t have arrowroot so I used almond flour instead.

  7. Ki says

    I just tried these in a muffin top pan sorted with Pam and they stuck right to the bottom! Any suggestions to fix this? They smell heavenly but are all crumbly. 🙁

    • Gigi says

      Ki, try silicone. I used a silicone mini muffin pan, greased with a bit of avocado oil. No sticking and they popped right out!

  8. Ki says

    Also I used 1/2 a cup of coconut flour and no arrowroot flour. any suggestions on how to fix any o these problems!? I so badly wanted these to work out!

    • says

      Hi Ki, The arrowroot flour really helps give these muffins the right consistency so I recommend you give it a try with the arrowroot if possible. As for the sticking you can bake these in mini muffin pan with paper liners inside to avoid any sticking issues. Hope that helps!

  9. Tanya says

    These look delish! Do you think they would re-heat well or would be nice at room temperature the next day? or are these an eat-em-fresh kinda muffin?

    • says

      They are great the next day too, just make sure to store them in an air tight container. If you use the feta I’d store them in the fridge and then bring them to room temperature before eating, or you can re-heat them a bit as well.

  10. Katie says

    I know it negates the whole gluten-free thing, but are you able to substitute regular flour in place of arrowroot & coconut flour? They’re so expensive & I don’t have them on hand already. Would love to try with items already on hand! These look amazing!