Fig, Walnut and Chocolate Muffins (vegan

• Vegan

• Produce

  • 6 Figs, fresh

• Canned Goods

  • 240 ml Coconut milk

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Bicarbonate of soda
  • 1 tsp Cinnamon
  • 75 g Coconut sugar
  • 50 g Dark chocolate
  • 1 pinch Salt
  • 210 g Spelt flour
  • 1 tsp Vanilla

• Oils & Vinegars

  • 2 tsp Apple cider vinegar
  • 80 ml Olive oil

• Nuts & Seeds

  • 50 g Desiccated coconut
  • 50 g Walnuts

Found on nirvanacakery.com

Description

Ingredients

• 6 fresh figs, quartered
• 210g spelt flour (1½ cups)
• 1tsp baking powder
• 1tsp bicarbonate of soda
• 1tsp cinnamon
• pinch of salt
• 75g coconut sugar (1/2 cup)
• 50g desiccated coconut (1/2 cup)
• 80ml olive oil (1/3 cup)
• 240ml coconut milk (1 cup)
• 2tsp apple cider vinegar
• 1tsp vanilla
• 50g walnuts, chopped (1/2 cup)
• 50g dark chocolate, chopped (1/2 cup)

Directions

• Preheat the oven to 200°C (180°C fan)
• Line 12 hole cupcake tin with cupcake size cases. I have used 5 squares cut from baking paper.
• In a large bowl whisk together spelt flour, baking powder, bicarbonate of soda, cinnamon, salt, coconut sugar, desiccated coconut and set aside.
• In a different bowl whisk together olive oil, coconut milk, apple cider vinegar and vanilla.
• Add the wet mix to the dry mix and stir together until well combined.
• Gently fold in chopped walnuts and chocolate and finally quartered figs.
• Spoon the mixture into the cases, there should be 2 fig quarters in each case.
• Bake for about 25min or until a cocktail stick comes out clean.
• Remove from the oven once ready, leave to cool down for 15 min before moving onto a wire rack.
• Enjoy!