Go Back

Pesto and Olive Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 muffins


  • 1 cup gluten free self-raising flour
  • 2 eggs
  • 1/2 cup almond milk
  • 1 handful baby spinach
  • 1 tbsp pinenuts
  • 1 tbsp olive oil
  • 2 tsp lemon juice
  • 1 small handful basil
  • 20 grams parmesan
  • 80 grams pitted olives


  1. Preheat your oven to 180 degrees Celsius fan forced, and grease a standard muffin tray.

  2. In a blender, combine the spinach, pinenuts, olive oil, lemon juice, basil and parmesan to make your pesto. Season with salt and pepper to taste and set it aside.

  3. In a large mixing bowl, whisk together your almond milk and eggs. Gradually add your self-raising flour and continue to whisk until combined.

  4. Add in your pesto and olives and whisk until evenly distributed.

  5. Distribute the batter between 10 holes in your muffin tray, and bake for 20 minutes or until golden and an inserted skewer comes out clean.