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5 from 4 votes

Sweet Spiced Vegan Fig Muffins

These Sweet Spiced Vegan 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.  Dairy free, egg free Gluten free 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! 
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Breakfast
Cuisine: Vegan
Keyword: healthy breakfast, Post Workout Fuel, Sweet Spicy Fig Muffins, Vegan Breakfast
Servings: 6 Muffins
Author: Midge @ Peachicks' Bakery

Ingredients

Dry Ingredients

  • 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

Liquid Ingredients

  • 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)

Instructions

  • 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!)

Notes

* 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. 
 
***My Seed Mix***
  •  1tsp Chia Seeds
  •  1tsp Poppy Seeds
  •  1tbsp Sunflower Seeds
  •  1tbsp Pumpkin Seeds