Vanilla Fig Breakfast Muffins
Vegan, gluten-free, dairy-free, refined sugar-free, low-glycemic, heart-healthy, nut-free
For breakfast, I prefer a muffin that is moist and yummy with just the right amount of sweetness that gives me energy for hours. This easy recipe uses plant-based milk and yoghurt for smooth texture. Coconut sugar makes these nutritious treats the perfect low glycemic food. By adding dried figs and fig jam I am getting a full-flavor boost of these tasty high fiber fruits. You can easily make my muffins in a large batch and freeze them for a quick grab-and-go meal.
Vanilla Fig Breakfast Muffins
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
3/4 cup plant-based milk
1/2 cup plant-based yogurt
1/2 cup coconut sugar
1/4 cup vegetable oil
1 tablespoon vanilla extract
2 cups gluten free flour mix
2 teaspoons baking powder
1/2 teaspoon salt
1 cup dried figs, chopped
Topping
Fig Jam
Makes 12 muffins
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Instructions
1. Preheat oven to 350ºF/180ºC. Coat a 12-count cupcake or muffin tin with oil or use cupcake papers to line tin.
2. Combine milk, yogurt, sugar, oil and vanilla in a mixing bowl and whisk well together until sugar dissolves and mixture becomes light and fluffy.
3. Add flour, baking powder and salt, stir until blended into the wet ingredients. Fold in chopped figs. Pour batter into the prepared tins to make 12 muffins.
4. Bake 10 minutes. Remove from oven and dollop one tablespoon fig jam into each muffin center and place a slice of fig on top to decorate. Put back into oven to finish baking another 10 minutes. (20 minutes total)
5. Remove from oven- while still warm brush more fig jam on tops for a shiny and sweet finish.
Photos by Brian Byllesby
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