Savoury Sun-Dried Tomato & Olive Muffins

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This recipe starts at 03:10

These muffins are the perfect savoury snack to enjoy on-the-go. They are filled with sun-dried tomatoes, olives, and Mediterranean-inspired herbs.


Savoury sun-dried tomato & olive muffins

▸ ▹ Vegan, nut-free, soy-free

Yield: 12 muffins Prep Time: 10 min Cook Time: 35 min Total Time: 45 min


1 tsp (5 mL) olive oil

1 large onion, chopped

4 cloves garlic, minced

1 tsp dried basil

1 tsp dried oregano

1 tsp dried parsley

1 tsp dried thyme

¾ cup (112 g) sundried tomatoes (8 pieces), chopped

⅔ cup (90 g) green olives without pit (12 pieces), finely chopped

1⅓ cups (167 g) all-purpose flour

1⅓ cups (123 g) chickpea flour

2 tsp (10 g) baking powder

½ tsp salt

1 cup (240 mL) cold water

½ cup (120 mL) olive oil

1½ tsp (7 mL) apple cider vinegar


12 green olives without pit

12 short 1 cm (½ inch) sprigs fresh thyme


  1. Heat a medium pan on medium-high heat, add olive oil, onion, and garlic. Cook for 3 - 5 minutes until the onion and garlic become translucent.

  2. Add in basil, parsley, oregano, and thyme, cook for 3 minutes until the herbs are well combined and aromatic.

  3. Add sundried tomatoes and olives, cook through for 1 minute, and then remove from the heat. Let cool slightly.

  4. Preheat the oven to 400°F (200°C) and lightly grease a muffin tin.

  5. To a large bowl, add flour, chickpea flour, baking powder, and salt. Mix to combine.

  6. Then add water, olive oil, and apple cider vinegar to the dry ingredients. Mix everything together, but stop early and let some clumps remain.

  7. Add the onion and sun-dried tomato mixture from the pan to the bowl and carefully mix it through the batter until just combined. Careful not to over-mix.

  8. Divide the batter between the muffin tin wells. Put an olive and a sprig of fresh thyme on top for decoration, if desired. Ideally, add the fresh thyme sprig halfway through baking, otherwise, it cooks so much it becomes hardly visible.

  9. Bake the muffins on the center rack in the oven for 22 - 25 minutes, or until golden and a toothpick inserted into the centre comes out clean.

  10. Let cool for about 10 minutes before transferring the muffins to a cooling rack.


Storage: store in an air-tight container in the fridge for up to 3 day, or in the freezer for up to 1 month. We recommend re-heating before enjoying.