Sweet Spiced Fig Muffins (Dairyfree Glutenfree Vegan)
Inspired by a magical weekend in Gascony, these Sweet Spiced Fig Muffins are packed full of the good stuff but low in refined sugar thanks to a wholegrain flour and grated apple sponge. Quick & Easy to make they are Dairy-free, Gluten-free and suitable for vegans and make the perfect post-workout treat or grab & go breakfast. Stuffed full of jammy fresh figs, sweet dried fruit, spicy crystallized ginger and crunchy mixed seeds all with a sour hit of pink grapefruit!
You may have noticed a few photos on my Instagram & Stories from the absolutely stunning Domaine Du Pignoulet, set in the heart of rural Gascony. Here I spent an idyllic weekend on a pilates retreat with the fabulous bunch from the FreeFromGang. As a mum these days, so much is made of how it takes a village to raise a child…
And while this is true, I honestly believe every mum needs her own hamlet to keep some scrap of sanity in one piece. I have to say I have THE BEST one, inhabited by a FABULOUS tribe of gorgeous lovelies that I have managed to pick up throughout the course of my life. So getting to spend a whole weekend with a gang of them, recharging and just having fun was AWESOME and you can read more about it when my full review goes live in a couple of days!
The food at Pignoulet was absolutely divine and built around beautiful, fresh produce including the most fantastic figs.
Now I LOVE figs, they are so versatile whether you serve them cooked or raw AND go perfectly with almost everything. You can pair them with salty, sweet, sour or spicy flavours – the possibilities are endless imaginable. These Sweet Spicy Fig Muffins have got it all – slightly salty crunch from Olive oil & mixed seeds, sweet jammy baked figs, a gentle sourness from the pink grapefruit and a spicy kick from crystallised ginger. All baked into a soft, wholegrain sponge absolutely packed with the good stuff!
Oh and did I mention the only refined sugar in a batch of these muffins is a table spoon of golden syrup. ONE tablespoon split between 6 very large muffins, the rest of the sweetness comes naturally from the grated apple, dried cranberries and figs. Honey or maple syrup would make these even better and there is no reason why stevia or agave syrup wouldn’t work too.
Combine this with the wholegrain goodness from the Free From Fairy Flour and protein from the mixed seeds and they make an awesome post-exercise refuel. For an extra hit of regenerating protein, you could replace the Olive Oil with a tablespoon of nut butter. They also make quite a good grab & go Breakfast – great for those teens on their wander to school!
What I really, really like about these muffins is how quick and easy they are to make. I get up bung the dry ingredients into a large bowl (you can leave this bit overnight). Then just add the grated apple and liquid. Stir and bake.
This would also make a great traybake. Customise before baking with a range of toppings like coconut sugar, oaty crumble or mixed seeds. These have a sprinkle of sugar and slithers of crystallised ginger. Each muffin has a wedge of fresh fig pushed into it before baking, and it looks really pretty with just the tips peeking out from the muffin.
Millie picks off the ginger and adds a drizzle of Sweet Freedom Syrup or honey over hers when its warm to make it sticky!
I will say these are best served warm, as soon as they have cooled enough to be eaten safely from the oven. The gluten-free flour and lack of natural preservatives like oil and sugar means they will not keep for long and should be eaten at the very least the same day.
Such. A. Shame!
Speaking of teens wandering to school…
Alys has started secondary school and she is loving it! I’ve lost count of how many after school & lunch clubs she has joined and she has made some very lovely new friends. She’s even started helping out with knitting club back at Primary School and with Millie’s gym. Get ready world, Alys is coming!
But I think school life without her has been a bit of an adjustment for the others. Millie is happy enough now and has been fighting the inevitable back to school germs while having an after school calendar not unlike her big sisters! I’m so pleased she’s finally got the confidence to try all these things & she is absolutely LOVING dancing and gymnastics. 18months ago she could barely get through a day at school but since getting No17 and sorting her diet out, there is literally no stopping her.
Sadly, Miss E, The Ginger One is really struggling. I know the transition into Year 1 is the hardest they do at school but she is not coping with it. Their school has just moved to mixed year groups and while I do believe it can be great for the kids, I’m not sure its working for E right now. I know it will, it just isn’t currently. She just seems to have spent most of the last few weeks crying. I don’t think me going away helped either as I’ve never left her for longer than a night before and certainly never with just Daddy. But whatever it is my over confident, loud, energetic Peachick is decidedly subdued at the moment. Thank goodness for Gymnastics – it seems to be her last remaining source of confidence.
Recipe for Sweet Spiced Fig Muffins
These Sweet Spiced Fig Muffins are inspired by a magical weekend with the Free From Gang at Domaine du Pignoulet, in gorgeous Gascony. They are packed full of the good stuff but low in refined sugar thanks to a wholegrain flour and grated apple sponge. Dairyfree, eggfree Glutenfree and suitable for vegans, these are the perfect post-workout treat or grab & go breakfast. Stuffed full of jammy fresh figs, sweet dried fruit, spicy crystallized ginger and crunchy mixed seeds all with a sour hit of pink grapefruit!
- 150 g Free From Fairy - Plain Flour
- 1/4 tsp Xanthan Gum
- 1 tsp Baking Powder
- 1 tsp Ground Chia Seeds
- 1/4 tsp Ground Cinnamon
- 2.5 tbsp Mixed Seeds
- 2 cubes Crystallised Ginger (finely chopped)
- 2 tbsp Dried Cranberries
- 2 Fresh Figs
- Juice of half a pink grapefruit*
- 75-100 ml Dairyfree Milk*
- 1 tbsp Golden Syrup
- 1 tbsp Olive or Melted Coconut oil (or nut/seed butter)
Preheat the oven to 170C and line a 6-hole muffin tin with cases.
Chop the figs - One into 6 wedges and the other into small cubes. Set aside the wedges for decoration.
Next finely dice the crystallised ginger - my top tip for this is to sprinkle a teaspoon of flour over it first to help it separate and prevent someone just getting a huge clump of it in their muffin!
Into a large bowl weigh out the flour and whisk in the xanthan gum, baking powder, ground chia seeds and ground cinnamon.
Next stir through the seed mix, chopped figs, ginger and dried cranberries.
In a measuring jug, squeeze in the juice of half a pink grapefruit and make up to 150ml with dairyfree milk. I use Koko dairyfree but nut milk would be amazing in this!
Add the golden syrup and Olive Oil to the jug and stir until the syrup dissolves. You may need to pop it in the microwave (on defrost) for 10seconds if your milk wasn't at room temperature.
Slowly pour the Liquid Ingredients into the dry and stir until just mixed.
Divide into the 6 cases and gently push a wedge of fig down into each muffin. If you are adding a topping now is the time to sprinkle it over. I just went simple with a light sprinkle of sugar, but mixed seeds would be good.
Bake for 18-20 minutes until a skewer comes out clean. (Just double check you haven't skewered a piece of fig and thats why its gooey!)
* Liquid Ingredients
The exact amounts may differ slightly, depending on how much juice you squeeze out of the grapefruit.
To get the most out of it, leave out overnight or put in the microwave for about 15 seconds before juicing.
Squeeze into a measuring jug and make up to 150ml with your favourite dairyfree milk.
- 1tsp Chia Seeds
- 1tsp Poppy Seeds
- 1tbsp Sunflower Seeds
- 1tbsp Pumpkin Seeds
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