Soft, light, fluffy and moist – you have to try these Vegan Sundried Tomato and Pesto Muffins.

  • Serves: 6 people
  • Prep time: 15 minutes
  • Cooking time: 20 minutes
    • Italian
    • Dairy Free
    • Vegetarian
    • Vegan

    Vegan Sundried tomato and pesto muffins

    Recipe Information

    Print page

    55g sundried tomatoes – drained

    25g cashew nuts

    15g fresh basil

    1 clove garlic

    125g plain flour

    40g red onion

    2 x flat tsp baking powder

    70ml olive oil

    15ml balsamic vinegar

    80ml soya drink

    20g chai seeds

    80 ml water

    Pinch of salt and some black pepper

    1 x 6 hole muffin tin lined with paper cases


    Preheat the oven to 200c/400f/gas 6

    Put the chai seeds and the water in a bowl and allow to soak

    Make the pesto- place the cashew nuts, basil, garlic and oil into a food processor and process until smooth.

    Put the flour, baking powder, black pepper and salt in a bowl and whisk well

    Dice the red onion and the sundried tomatoes

    Put the onion, tomatoes, balsamic vinegar, chia mix, pesto and soya drink in another bowl and mix well

    Beat this into the flour mix

    Divide this mixture between the muffin cases

    Bake in the oven for 20 mins – till golden brown and risen

    Serve hot or cold

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