Sun-dried Tomato, Spinach & Olive Muffins - Vegan Recipe

Ingredients

• 80 ml (1/3 cup) olive oil
• 1/2 cup almond milk or other plant milk
• 1 large onion, chopped
• 1 medium carrot, grated
• 80 g frozen spinach, thawed
• 1 teaspoon dried oregano
• 15 green olives, pitted and halved
• 35 g (1/4 cup) sun-dried tomatoes, drained and chopped
• 150 g (1 cup) plain flour
• 100 g (3/4 cup) wholemeal flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon apple cider vinegar