Fig Walnut Teff Muffins (vegan & gluten-free)

Very wholesome yet indulgent gluten-free vegan muffins with figs, walnuts and chocolate.

These Fig Walnut Teff Muffins are a variation of an old recipe from 4 years ago for Fig Walnut Chocolate Muffins made with spelt flour. It feels like a very long time ago now, I’m in my fifth year of blogging! I’ve always wanted to make them gluten-free and update the recipe, but I’ve decided to keep the original recipe on the blog for you who love them and I’m posting this one as a brand new one.

They are very wholesome but taste very indulgent at the same time! I’ve opted for a mix of ground walnuts, brown rice flour, teff flour and tapioca flour for my gluten-free mix, which you can adapt to your taste. I’ve added extra chopped walnuts, dark chocolate and lovely fresh figs and you have the most delicious muffins. Maybe not the prettiest looking ones but taste amazing nevertheless.

I’m thinking the chopped walnuts could also be sprinkled on top rather than in the mix but I leave that up to you. I’ve saved some fig slices for the top as well as they look lovely like that. Enjoy the recipe!

Continue to Content

Yield: 12 muffins

Fig Walnut Teff Muffins (vegan & gluten-free)

Print

Very wholesome yet indulgent gluten-free vegan muffins with figs, walnuts and chocolate.

Prep Time 15 minutes

Cook Time 30 minutes

Inactive Time 10 minutes

Total Time 55 minutes

Ingredients

• 1 cup ground walnuts (100 grams)
• 3/4 cup brown rice flour (95 grams)
• 1/2 cup teff flour (70 grams)
• 1/4 cup tapioca flour (1/4 cup)
• 1/2 cup coconut sugar (75 grams)
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 1 teaspoon cinnamon
• pinch of sea salt
• 1/2 orange, zest
• 2 tablespoons ground flaxseed + 6 tablespoons water
• 1/3 cup olive oil (80 ml) 12 cups almond milk (120 ml)
• 2 teaspoons apple cider vinegar
• 1/2 cup walnuts, chopped (50 grams)
• 1/2 cup dark chocolate, chopped (50 grams)
• 4-6 fresh figs

Instructions

1. Preheat the oven to 350 °F (180 °C)
2. Line 12 hole cupcake size tin. I have used 5" squares cut from baking paper.
3. Mix 2 tablespoons of ground flaxseed with water and set aside to thicken.
4. Slice the figs into 4 or 8 depending on size of your figs, chop the walnuts and the chocolate. Set aside.
5. In a large bowl whisk together ground walnuts, brown rice flour, teff flour, tapioca, coconut sugar, baking powder, bicarbonate of soda, cinnamon and salt. Whisk in orange zest and set aside.
6. In a small bowl whisk together olive oil, almond milk, apple cider vinegar and flax eggs.
7. Add the wet mix to the dry mix and mix until well combined. You should have thick muffin consistency.
8. Fold in chopped walnuts and chocolate and finally sliced figs keeping few to put on top.
9. Spoon the mixture into the prepared cases distributing evenly. Top with remaining fig slices.
10. Bake for about 30 minutes or until a cocktail stick comes out clean.
11. Remove from the oven once ready and leave to cool down for 10 min before moving onto a wire rack.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 269Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 161mgCarbohydrates: 29gFiber: 3gSugar: 13gProtein: 4g

Similar Posts:

• Banana Blueberry Muffins ( gluten-free & vegan)
• Carob, Walnut and Teff Muffins with Carob Tahini Frosting (gluten-free & vegan)
• Mushroom, Kale and Buckwheat Muffins (gluten-free & vegan)
• Chocolate and Hazelnut Teff Cake (gluten-free & vegan)
• Gingerbread Cupcakes (vegan & gluten-free)