Hello lovelies, I really hope you are not tired of all the fig recipes yet – because here comes another one! Fig season is wonderfully short, so at our house we make the most of it in late summer: fresh off the tree, tossed into salads and, of course, baked into something sweet. Today I'm sharing my easy recipe for super moist, vegan fig walnut muffins. They come together in no time, are a perfect afternoon treat and just as lovely for breakfast or a Sunday brunch with the whole family. Last week, when we had one more stretch of beautiful summer weather, I even packed a few into our lunch box for a little picnic. If you don't have figs on hand, you can easily swap them for apples, pears or plums – the recipe is wonderfully adaptable.
Fig Walnut Muffins
For these muffins you only need a handful of ingredients: 6–8 fresh figs, 70 g (2.5 oz.) roughly chopped walnuts, a little lime zest and juice, vegan butter, plant milk and 300 g (10.5 oz.) flour. The figs bring the natural sweetness and that pretty marbled crumb, while the walnuts add a nutty, crunchy bite.
This time I also filmed a little video showing you step by step how I make these fig walnut muffins. You'll find it below and I hope you enjoy it. And as you can see, even the batter passed the taste test with the kids – and they loved the finished muffins even more.
You can enjoy the muffins completely plain or dust them with a little powdered sugar just before serving.
And here is the little video – I'd love to hear what you think of it.
If you love these fig walnut muffins, my kitchen has more autumn favorites waiting for you: I adore figs in a savory way too, in my salad bowl with roasted sweet potatoes and figs, for breakfast they go into my chia coconut pancakes, and if you want to keep the nutty-muffin theme going, you have to try my plum chocolate muffins. I'd be so happy if you bake these muffins! The walnuts make this muffin more substantial than it looks, by the way: it earned a spot in my high-protein breakfast ideas, together with 11 others.
