Desserts

October 15, 2020

Plant-Based Fresh Fig Muffins

Plant-Based Fresh Fig Muffins are healthy treats that feature delicious figs. Completely gluten-free and fruit-sweetened!

Figs are in season from August to October (and also for a brief time in June). So fall is the perfect time to enjoy these delicious fruits.

You can get dried figs in the grocery store year round, but fresh figs are a little harder to find when they're out of season. Make the most of this time and make these tasty fresh fig muffins.

Honestly, you can't find a lot of recipes on the internet that use fresh figs. If you find one, figs are used as a decoration for the top of a smoothie bowl. That sounds great, but baking with fresh figs is so fun.

Figs are absolutely beautiful. God really knew what He was doing when He made figs. The mix of colors and the symmetric pattern are incredible.

They also taste good. So muffins, here we come!

Plant-Based Fresh Fig Muffins

Ingredients

These muffins are pretty simple. They are completely plant-based and sweetened only with fruit. You guessed it: figs are the main source of sweetness.

Also, as long as you use gluten-free oat flour, these muffins will also be gluten-free. And, as always, these muffins are oil-free.

  • Applesauce: Applesauce adds sweetness and moisture to these muffins. Make sure to buy unsweetened applesauce to avoid added sugar.
  • Date Sugar: Date sugar is just dried dates, ground into a flour-like state. It's most similar to brown sugar, but much healthier. Date sugar has fiber, so it doesn't spike your blood sugar like regular sugar. Because of the fiber, date sugar absorbs a lot of moisture, so we won't use as much flour as a traditional muffin recipe would call for.
  • Flax Egg: A mix of ground flaxseed and water, a flax egg replaces a regular egg in these muffins.
  • Full Fat Coconut Milk: This is coconut milk from the can. The full fat stuff adds flavor and is the main fat source in these muffins.
  • Lemon Juice: A bit of acid evens out the flavor.
  • Vanilla Extract: For just a hint of vanilla.
  • Oat Flour: Use certified gluten-free oat flour for gluten-free muffins.
  • Baking Powder + Baking Soda: For proper rise.
  • Salt: Salt balances the sweetness of the muffins and helps the flavor pop.
  • Fresh Figs: The star of the dish! Fresh figs add moisture, sweetness, and texture to the muffins. We'll also use some to top the muffins and make them beautiful!
  • Walnuts: Walnuts are optional, but highly recommended. They give a nice crunch and add some variety to the flavor.
  • Dried Figs: We'll also use dried figs in these muffins for added sweetness and a gooey texture.

Plant-Based Fresh Fig Muffins

How to make Plant-Based Fresh Fig Muffins

Step 1. Start by preheating the oven. Line a muffin tin with liners. Then make the flax eggs: combine the ground flax and water and let sit several minutes to congeal.

Step 2. In a large bowl, whisk the applesauce, date sugar, flax eggs, lemon juice, vanilla extract, and coconut milk.

Step 3. Stir in the oat flour, baking powder, baking soda, and salt.

Step 4. Fold in the fresh figs, dried figs, and walnuts.

Step 5. Scoop 1/4 cup of batter into each muffin cup. For neat, clean muffins, use wet hands to smooth out the top of each muffin. Then press a slice of fresh fig into each muffin.

Step 6. Bake for 35-40 minutes, until the muffins are firm.

Step 7. Remove from the oven and let cool completely. Enjoy!

Plant-Based Fresh Fig Muffins

Recipe Prayer

Thank you God for fresh fruits. We are grateful for your abundance. Amen.

Related Recipes

Looking for other muffin recipes? Check out my Strawberry Banana Muffins or my Carrot Cake Muffins or search "muffins" in the search box down below for all my delicious muffin recipes.

Tried this recipe?

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Plant-Based Fresh Fig Muffins

Plant-Based Fresh Fig Muffins are healthy treats that feature delicious figs. Completely gluten-free and fruit-sweetened!

Author:

Elizabeth

Serves:

12

Prep:

10

min

cook:

35

min

total:

45

min

Ingredients

  • 1/2 Cup Unsweetened Applesauce
  • 2/3 Cup Date Sugar
  • 2 Tablespoons Ground Flax + 4 Tablespoons Water
  • 1/2 Cup Full Fat Coconut Milk (from the can)
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Vanilla Extract
  • 2 1/2 Cups Oat Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Cup Chopped Fresh Figs, plus extra SLICED figs for topping
  • 1 Cup Chopped Walnuts
  • 8 Dried Figs, chopped

Instructions

  1. Preheat the oven to 350. Line a muffin tin with liners. Make the flax eggs: combine the ground flax and water and let sit several minutes to congeal.
  2. In a large bowl, whisk the applesauce, date sugar, flax eggs, lemon juice, vanilla extract, and coconut milk.
  3. Stir in the oat flour, baking powder, baking soda, and salt.
  4. Fold in the fresh figs, dried figs, and walnuts.
  5. Scoop 1/4 cup of batter into each muffin cup. Top each muffin with a slice of fresh fig.
  6. Bake for 35-40 minutes, until the muffins are firm.
  7. Remove from the oven and let cool completely. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography