Sundried tomato, garlic and spinach muffin

Sundried tomato, garlic and spinach muffin

Try these simple yet flavoursome sundried tomato, garlic, and spinach muffins.  They are lower in saturated fat and sugar than traditional American-style muffins and are suitable for vegetarians and vegans. To achieve this, aquafaba (chickpea water) is used as a replacement binder for egg and soya milk instead of dairy milk. The sundried tomatoes and spinach contribute minerals and vitamins, while the garlic and chilli enhance the taste sensation.

Serves:  8

Dietary: Suitable for vegetarians/vegans, egg-free, nut-free, milk-free,

Contains:  Gluten (flour, baking powder), soya (soya milk), sulphites (sundried tomatoes)

Preparation time: 20 minutes

Cooking time: 20 minutes


3 Tbsp (45 ml)  chickpea water
½ cup  (125 ml) soya milk, fortified, unsweetened
1 cup (125 g) self-raising flour
½ tsp baking powder
2½ cups (50g) spinach,
1 tsp garlic powder
1 cup (60 g) sundried tomato
½ Tbsp turmeric
1 Tbsp of olive oil
A pinch of chilli powder
A pinch of pepper



  1. Preheat oven to 200oC/180oC Fan/400oC/Gas Mark 6.
  2. Chop the sundried tomatoes and spinach, then set aside.
  3. Sift the flour, baking powder, turmeric, garlic powder, and a pinch of chilli and pepper, and mix
  4. Mix the milk, oil, and chickpea water into the dry ingredients.
  5. Then add the tomatoes and spinach.
  6. Spoon equal amounts into a non-stick muffin tray. These muffins tend to stick, so use a non-stick muffin tin, e.g. silicon or line with grease-proof paper.
  7. Bake in the oven for 20 minutes.


This recipe has been donated by Daisy Howkins, Nutrition and Business Student from Liverpool Hope University.



Per serving:
Total calories: 87 kcal
Fat:  0.8 g
Saturated Fat: 0.2 g
Carbohydrate: 25.0 g
Total sugar 3.1 g
Fibre:  1.9 g
Protein:  2.7 g
Salt: 0.31 g



  • These sundried tomato, garlic and spinach muffins use chickpea water as a binder instead of egg.
  • These muffins are low in fat, saturated fat and sugar.
  • They are also nutrient-dense, offering an excellent source of potassium, phosphorus, and a good source of iron, magnesium, and B vitamins thiamine, niacin and folate.



  • To make it gluten-free, you could swap the flour and have gluten-free flour.
  • If you want it non-vegan, you could put eggs in instead of chickpea water.
  • Other plant milks can be substituted for soya milk.


Consumer Tested by; Kathy Lewis, R.Nut., Registered Nutritionist


© 2021 The Caroline Walker Trust