Mariza Ebersohn is a South African recipe developer and food photographer whose passion for healthy and delicious cooking developed while living in the South Of France for nearly a decade. In this article, she shares her recipe for Vegan Fig & Coffee Cake Muffins.
Table of Contents
Ingredients You’ll Need
- spelt flour or whole wheat flour
- coconut sugar or brown sugar
- baking powder
- baking soda
- dried figs
- espresso shot
- coconut oil
- vanilla essence
- apple cider vinegar
- salt
- walnuts
- fresh figs
How to Make these Fig Coffee Cake Muffins
Preheat the oven and make the batter
Preheat oven to 175 degrees Celsius/345Fº. 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 3/4 of the way.
Add More Walnuts and Bake the Coffee Cake Muffins
Add extra chopped walnuts on top and bake for 20-25 minutes until cooked and brown.
Let the Muffins Cool, Serve & Enjoy!
Let them cool slightly before serving with some vegan butter or almond butter and fresh figs. Store in an airtight container for three days.
Find the exact measurements and additional recipe notes in the recipe card below.
Vegan Fig & Coffee Cake Muffins – Recipe Card
Vegan Fig & Coffee Cake Muffins
Ingredients
- 425 g spelt flour or whole wheat flour
- 125 ml coconut sugar or brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup chopped dried figs more if you like
- 1 espresso shot
- 125 ml melted coconut oil
- 375 ml water
- 1 tsp vanilla essence
- 1 tbs apple cider vinegar
- 1/4 tsp salt
- 1/3 cup walnuts
- fresh figs
Instructions
- Preheat oven to 345Fº/175Cº.
- 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 3/4 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.
Notes
- 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.
- This recipe makes approximately 9 muffins, but will make up to 12-15 if using smaller muffin tins.
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About The Author
Mariza Ebersohn is a passionate foodie who lived in the south of France for 8 years. There, she discovered her passion for a healthier way of eating and living whilst amid a foreign country and language. She delved into the creative art of food photography and recipe creation that soon became not only her therapy but her livelihood. Now, a few years later, back in her home country South Africa, Mariza wants to share this lifestyle that has changed her completely. her goal is to revolutionize the traditional way of eating into a more whole foods and wholesome way.
Find more of Mariza’s Recipes on her website and here on Best of Vegan.
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