These vegan coffee and fig muffins are a great breakfast option: they’re not too complicated to whip up, and are easily adjustable and freezer-friendly!
- 425g spelt flour or whole wheat flour
- 125ml coconut sugar or brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ cup chopped dried figs (more if you like)
- 1 espresso shot
- 125ml melted coconut oil
- 375ml water
- 1 tsp vanilla essence
- 1 tbs apple cider vinegar
- ¼ tsp salt
- ⅓ cup walnuts
- fresh figs
- Preheat oven to 175C/350°F.
- Mix together the flour, coconut sugar, baking powder, baking soda, salt, chopped figs and chopped walnuts (leave a few nuts over for decoration).
- Mix together the room temperature water, melted coconut oil, apple cider vinegar, vanilla essence and, espresso shot.
- Gradually add the wet into the dry and then pour the batter into a muffin tray layer out with pre-cut parchment paper squares or into paper muffin cases ¾ of the way.
- Add extra chopped walnuts on top and bake for 20-25 minutes until cooked and brown.
- Let them cool slightly before serving with some vegan butter or almond butter and fresh figs.
- Store in an airtight container for three days.
The whole wheat flour can be subbed with half all-purpose white flour and whole wheat. Even rye or buckwheat flour would be great.
Other nuts like pecans or hazelnuts will be great instead of walnuts.
The dried figs can be replaced with other dried fruit.
These muffins freeze really well too.
Find more of Mariza’s recipes on @lifeinthesouth.co.