Savory Olive & Sun-Dried Tomato Muffins

Prep Time: 15 min Cook Time: 30 min
Servings: 6 Skill Level: easy

Satisfyingly savory vegan muffins loaded with Mediterranean flavors that take 45 minutes to make. These muffins will make your kitchen smell like a pizzeria while they bake!


Flax egg:

  • 1 tablespoon ground flaxseed
  • 2 tablespoons hot water


Dry ingredients:

  • 1¼ cups all-purpose flour
  • 1 tablespoon sugar
  • 1½ teaspoons Italian seasoning, plus more for sprinkling
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt


Wet ingredients:

  • ¾ cup oat milk
  • 2 tablespoons olive oil
  • ¾ cup Pearls Castelvetrano Olives or Simply Green Olives, sliced (divided use)
  • 1/3 cup oil-packed sun-dried tomatoes, chopped
  • ¼ cup fresh basil leaves, chopped

Cooking Instructions

  1. Position a rack in the center of the oven and preheat to 375ºF. Line six standard-sized muffin tins with paper liners.
  2. Make the flax egg by stirring together the ground flaxseed and water. Let sit until thick, 10 minutes.
  3. In a large bowl, whisk together the flour, sugar, Italian seasoning, baking powder, baking soda, and salt.
  4. In a measuring pitcher, mix together the flax egg, oat milk, and olive oil.
  5. Make a well in the flour mixture and add all but 2 tablespoons of the olives, and all of the sun-dried tomatoes, basil, and oat milk mixture.
  6. Stir the batter gently until just combined.
  7. Divide the batter between the 6 muffin tins; the batter will come to the tops of the papers.
  8. Decorate with the reserved sliced olives and sprinkle each one with a pinch of Italian seasoning.
  9. Bake the muffins until the tops are golden and a tester inserted near the middle of a muffin comes out clean or with moist crumbs, 25-30 minutes.
  10. Remove the muffins to a wire rack and let cool completely. Serve warm or at room temperature. They will keep well for up to 3 days.

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