Rosemary, Olive and Tomato Muffins

Laura Hemmington

Prep Time: 10M
Cooking Time: 50M
Serves: 6



  1. 63g gram flour
  2. 63g wholemeal flour
  3. 1 tsp baking powder
  4. 90ml non-dairy milk
  5. 1tsp red wine vinegar
  6. 1 tbsp agave or maple syrup
  7. 3 tsp coconut oil (solid)
  8. 1 sprig fresh rosemary, leaves chopped
  9. 2 medium tomatoes
  10. 12 kalamata olives, pitted and sliced (if you don’t include olives, add a pinch of salt)

These rosemary, olive and roasted tomato gram flour muffins are delicious! Full of flavour, with a lovely crumbly texture and the perfect accompaniment to tofu scramble for weekend brunch. They freeze well and retain their crumb. What’s not to love?


  • This recipe is for 6 muffins


  • 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. Leave them to cool in the tray before transferring to a rack, to prevent crumbling whilst hot.


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