Fig + Walnut Muffins

Fig walnut muffins

I’m all over fall weather and all things cosy. So, when autumn finally kicks in I go crazy for big knits, cinnamon tea, candles and, of course, lots of baking…

These healthy fig + walnut muffins are perfect for fall. They’re great treat and fill your house with the sweet smell of cinnamon. Bonus is that they are also healthy… enough so to be enjoyed for a weekend breakfast. Featuring nutritious unrefined whole grain spelt flour and omega 3 rich walnuts, they are only lightly sweetened with maple syrup + dried figs, which are high in fibre and a good source of calcium and iron. I added a generous amount of cinnamon, which helps call out all the sweet flavours while also adding some great health benefits. (Read more about how cinnamon benefits our health here).

For gluten free option, see more details in recipe.

fig walnut collage

Adapted from this recipe Blueberry Spelt Muffins 

Fig + Walnut Muffins
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Recipe type: Cake
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Serves: 8-10 muffins
Ingredients
  • 2 organic free range eggs
  • ½ tsp pure vanilla bean (or 2 tsp vanilla extract)
  • 3 tbsp maple syrup (honey and agave syrup will work too)
  • 3 tbsp virgin coconut oil, melted (alternatively you can use macadamia oil)
  • pinch sea salt
  • 2 tsp cinnamon
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp apple cider vinegar (to activate baking soda)
  • ⅓ cup (50 gm) unrefined whole grain spelt flour (for gluten free, use buckwheat flour)
  • 1 tbsp chia seeds
  • 3 tbsp coconut milk or water
  • 75 gm ( 2½ oz) dried figs, chopped
  • 60 gm (2 oz) walnuts, chopped
Instructions
  1. Preheat oven to 150°C (300°F).
  2. Whisk eggs, vanilla, maple syrup, coconut oil and apple cider vinegar together in a bowl.
  3. Add water (or coconut milk) and chia seeds and combine well.
  4. Leave to set for 10 mins to allow the chia seeds to expand.
  5. In a separate bowl combine, spelt flour baking soda, baking powder, salt and cinnamon.
  6. Add the dry flour mix to the bowl with eggs and chia seeds, mixing well with a spoon until the batter has a smooth consistency.
  7. Chop the walnuts and dried figs into smaller pieces and fold into the batter.
  8. Scoop out 2-3 tbsp of muffin batter into muffin cases (the batter should give you approx. 8-10 muffins depending on the size of your muffin cases).
  9. Place the muffins in the oven and bake at 150°C (300°F) for 12-15 mins. (Keep in mind that baking time may vary between different ovens so keep a close eye on the after the first 10 mins.).

Fig walnut muffins

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8 Responses to Fig + Walnut Muffins

  1. Gorgeous muffins! They look autumn in a bite with the figs, walnuts, and maple syrup. I love to keep my muffins naturally sweetened and whole grain whenever possible, so thanks for the recipe!

  2. Rachel says:

    Hi Regina, Great recipe! I have made this many times, my family loves it. I have also made your Banana bread and sometimes even combined these two , turned out great as well. I wanted to switch to Spelt flour, your site was just what I needed. Will try the Blueberry muffins next. Thank you for sharing these wonderful recipes!!

  3. Sonya-Alicia Tojeira says:

    Thank you for this recipe. I came across it, as fig season is around the corner. These were light and delicious. Only thing I had to substitute was the spelt flour (for buckwheat) as I am celiac.

    • Regina says:

      Yes I don’t see why not! Or use a mix of buckwheat and rice flours and they’re both pretty close to behaving the same way as spelt. Good luck

  4. Jo Massingham says:

    Hello Regina,
    I am wondering if I could use dried figs that I have reconstituted for this? I bought some today at the bulk store and now am looking for ways to use them. Thanks for your help!

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