How long does rosemary, olive and tomato muffins [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make rosemary, olive and tomato muffins [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make rosemary, olive and tomato muffins [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is rosemary, olive and tomato muffins [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does rosemary, olive and tomato muffins [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Rosemary, Olive and Tomato Muffins
[Vegan]

LH By: Laura Hemmington

Author Bio

Delicious, yet simple whole foods recipes that will make you feel like a pro chef. Laura Hemmington writes... Read More

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Rosemary, Olive and Tomato Muffins [Vegan]

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Ingredients You Need for Rosemary, Olive and Tomato Muffins [Vegan]

2 1/4 ounces gram flour
2 1/4 wholemeal flour
1 tsp baking powder
3 ounces non-dairy milk
1tsp red wine vinegar
1 tbsp agave or maple syrup
3 tsp coconut oil (solid)
1 sprig fresh rosemary, leaves chopped
2 medium tomatoes
12 kalamata olives, pitted and sliced (if you don’t include olives, add a pinch of salt)

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How to Prepare Rosemary, Olive and Tomato Muffins [Vegan]

Heat the oven to 180°C / 350°F / Gas Mark 4.
Cut each tomato into eight segments, place them on a tray and roast for 25 minutes, or until soft. This step could be done in advance, when you have the oven on for something else – just keep them in the fridge.
Melt the coconut oil in a ramekin. Once melted, use a little to grease each muffin pocket.
Combine the milk and vinegar in a jug and leave to one side, to curdle.
Sift the flour into a mixing bowl, stir and add the baking powder. Mix in the tomatoes, olives and rosemary ensuring an even coating of flour.
Make a well in the centre and mix in the milk and vinegar, then the syrup and remaining oil.
Once all ingredients are combined use a spoon to distribute the mixture between six muffin pockets.
Cook for 20 minutes. I left them to cool in the tray before transferring to a rack, to prevent crumbling whilst hot.