Fig Walnut and Chocolate Muffins (vegan)

Moist, spongy, full of flavors complimenting each other. Wholesome and delicious vegan muffins.

I just love this health food movement out there at the moment. So many more local shops started to stock organic produce and I can see so much change in London compared to just a short few years ago when all the health food shops were rather closing down because of the lack of business.

It’s refreshing this newfound awareness. It also saves me so much time trekking to health food shops and yesterday I found coconut sugar in my local shop, yay.

I am so thrilled to bring you the recipe for these gorgeous Fig Walnut and Chocolate Muffins, oh, they are good! Moist, spongy, full of flavors complimenting each other….wholesome and delicious. I love fresh figs and in my dream garden, there is a fig tree; a beautiful tree and a beautiful fruit.

I’ve used spelt flour in this recipe as I was making them for my boys and they are not so keen on buckwheat flour that I often use these days. They are vegan and very simple to make, full of wholesome ingredients. I whisk them by hand fairly quickly and they only need about 25 min in the oven. Hope you have a great time making them.

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Yield: 12 muffins

Fig, Walnut and Chocolate Muffins (vegan)

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Moist, spongy, full of flavors complimenting each other. Wholesome and delicious vegan muffins.

Prep Time 10 minutes

Cook Time 25 minutes

Inactive Time 15 minutes

Total Time 50 minutes

Ingredients

• 6 fresh figs, quartered
• 1 1/2 cups spelt flour (210 grams)
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 1 teaspoon cinnamon
• pinch of salt
• 1/2 cup coconut sugar (75 grams)
• 1/2 cup desiccated coconut (50 grams)
• 1/3 cup olive oil (80 ml)
• 1 cup coconut milk (240 ml)
• 2 teaspoons apple cider vinegar
• 1 teaspoon vanilla
• 1/2 cup walnuts, chopped (50 grams)
• 1/2 cup dark chocolate, chopped (50 grams)

Instructions

1. Preheat the oven to 400 °F (200 °C), 350 °F fan (180 °C fan)
2. Line 12 hole cupcake tin with cupcake size cases. I have used 5" squares cut from baking paper.
3. In a large bowl whisk together spelt flour, baking powder, bicarbonate of soda, cinnamon, salt, coconut sugar, desiccated coconut and set aside.
4. In a different bowl whisk together olive oil, coconut milk, apple cider vinegar and vanilla.
5. Add the wet mix to the dry mix and stir together until well combined.
6. Gently fold in chopped walnuts and chocolate and finally quartered figs.
7. Spoon the mixture into the cases, there should be 2 fig quarters in each case.
8. Bake for about 25min or until a cocktail stick comes out clean.
9. Remove from the oven once ready, leave to cool down for 15 min before moving onto a wire rack.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 265Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 174mgCarbohydrates: 29gFiber: 4gSugar: 15gProtein: 4g

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