A delicious vegan version of a favourite spinach muffin recipe.
In one bowl, place the oil, linseed & plant milk & mix to combine.
In another bowl, mix together the nutritional yeast, flour, baking powder, chilli powder & salt
Thaw the spinach & squeeze to remove excess moisture , chop it up a bit so the pieces are able to be mixed in easily (or if using fresh spinach, gently steam, squeeze out & chop)
Slowly add the liquid mix to the dry mix, stirring bit by bit until it's all combined. Don't over mix.
Add the spinach to the mix & stir to combine.
Spoon the mixture into each muffin case and top with half a cherry tomato & some seeds