Gluten Free, Low Carb herby Muffins Recipe


Dry Ingredients

  • 2 Tbsp. Chopped fresh Thyme 
  • 2-3 Sprigs of fresh Rosemary, stripped from the stalk and chopped
  • 8-10 Chopped Black and Green Olives
  • 1/4 Cup of chopped Sundried Tomatoes, about 10-12 pieces (from the deli counter – they are sweeter)
  • 1/2 Grated Courgette (approx. 1 cup) – I use a food processor grater for this, when hand grated it turns out a bit wetter
  • 2 Handfuls of Organic Watercress, chopped
  • 75g Feta, crumbled 
  • 2 Cups of Almond flour
  • 1 Tsp Baking Powder

Wet Ingredients

  • 4 Eggs
  • 1 tsp Apple Cider Vinegar
  • 1/4 cup of Light Olive Oil




  1. Heat the oven to 180°
  2. Combine all the dry ingredients in a bowl.
  3. In a separate bowl whisk the Eggs, add the Apple Cider Vinegar and Light Olive Oil.
  4. Add the wet ingredients to the dry ones and combine well.
  5. Place a silicone muffin tray onto a baking tray and spoon in the mixture.
  6. Bake at 180° for 15-20mins or until slightly browned
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