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–+ servings
fig and coffee cake muffins

Vegan Fig & Coffee Cake Muffins

5 from 1 vote
These sweet Fig & Coffee Cake Muffins are plant-based, delicious, and the perfect addition to your breakfast and brunch menu!
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Prep Time: 10 minutes
Cook Time: 25 minutes
Author: Mariza Ebersohn
Servings: 9 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. 
Tried this recipe?Let us know how it was!