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Coffee fig muffins

Coffee fig muffins

Coffee fig muffins are the perfect way to start these cozy mornings. They are somewhat between a healthy muffin and a scrumptious piece of cake. I love the crunch of the hazelnuts and the bits of dried figs in between every bite. With a steaming cup of JO, every morning will start off great!

Coffee fig muffins are the perfect way to start these cozy mornings. They are somewhat between a healthy muffin and a scrumptious piece of cake. I love the crunch of the hazelnuts and the bits of dried figs in between every bite. With a steaming cup of JO, every morning will start off great!

That I tell myself since I know winter is coming…and I guess it’s not too bad because there where some days that were just too hot to handle and honestly I love the autumn produce all around. Shiny apples, glowing pumpkins, and crunchy hazelnuts. I am looking forward to some hot cocoa, comfort meals and layers of clothes. Not the rain so much, though.

These muffins are right up there, they are something all in one. They are comforting in so many ways and add that buzz that keeps you going. I love the combination of coffee and fig together. For some reason, it just works, especially in smoothies.

So this Autumn I am not planning much, just because I want to enjoy the season like I did the summer. It was the best decision mentally and physically. It’s good to realize that next year is another year, if you don’t get to make and achieve everything you want then you know what it’s okay.

Now the cravings are super real. Cinnamon is calling my name. I can’t wait to make some proper cinnamon buns, apple oats, pumpkin fritters, pumpkin pie. The works. Luckily these layers of clothing will come in very handy(:

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Beginner

Coffee fig muffins

Coffee fig muffins

Ingredients 

  • 425g spelt flour or whole wheat flour
  • 125ml 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
  • 125ml coconut oil
  • 375ml water
  • 1 tsp vanilla essence
  • 1 tbs apple cider vinegar
  • 1/4 tsp salt
  • 1/3 cup walnuts
  • fresh figs

Method

  1. Preheat oven to 175 degrees Celcius.
  2. Mix together the flours, sugar, baking powder, baking soda, salt, chopped figs, chopped walnuts (leave a few nuts over for decoration).
  3. Mix together the water, melted coconut oil, apple cider vinegar, vanilla essence and, espresso shot.
  4. Gradually add the wet into the dry and then pour the batter into pre-cut parchment paper squares or into paper muffin cases 3/4 of the way.
  5. Add extra chopped walnuts on top and bake for 20-25 minutes until cooked and brown.
  6. Let them cool before serving with some butter or almond butter and fresh figs.
  7. Store in an airtight container for three days. These muffins freeze really well too.

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.

Hope you give these amazing muffins a try, they are really a big favorite of mine!

M*

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