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Heat the oil in a medium pan over medium-high heat. Cook the onion and garlic for 3 - 5 minutes.
Add the basil, parsley, oregano, and thyme, and cook for 3 minutes. Then add the sun-dried tomatoes and olives, cooking for another minute before removing from the heat. Let cool slightly.
Lightly grease a muffin pan and preheat the oven to 400°F (200°C).
In a large bowl, combine both flours, baking powder, and salt. Mix well. Then add the water, olive oil, and vinegar. Mix until partly combined.
Then add the onion and sun-dried tomato mixture from the pan to the bowl and gently fold in until just combined. Careful not to over-mix.
Divide the batter between the muffin tin wells. Place an olive on top if desired and bake on the center rack of the oven for 22 - 25 minutes, or until a toothpick inserted into the centre comes out clean.
Let the muffins cool slightly before transferring to a cooling rack to cool completely. Enjoy!