Soak dried tomatoes in olive oil for 2-3 hours. Drain and finely chop.
Preheat the oven to 350°F / 175ºC.
Lightly grease a non-stick 9 or 12 cup muffin pan.
In a small bowl, combine almond milk and apple cider vinegar. Set aside.
In a large bowl, whisk together all-purpose flour, corn starch, baking powder, ground black pepper, oregano, onion powder, garlic powder and salt.
Put fresh spinach leaves in a food processor and blend with almond milk and olive oil. Then add in the mashed garlic clove and blend again.
Mix with pinenuts and dried tomatoes.
Combine the wet and dry ingredients and mix gently. If needed, add more almond milk.
Scoop the batter into the muffin pan cups. You’ll get from 6 to 9 muffins, depending on size. Bake for 15 to 20 minutes.
Let cool for 10 minutes on a wire rack.