This recipe's a real keeper! The texture of the muffins is dense but not heavy and very moist. The caramel sweetness of coconut sugar makes a good team with the fruity figs and malty carob. Carob has a great personality, and that personality shines in this muffin. This recipe was adapted from My New Roots.
Fig and Carob Muffins [Vegan]
- 2 tablespoons chia seeds or ground flax seeds
- 6 tablespoons water
- 1 1/2 cups rolled oats
- 1/2 cup oat bran
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup carob powder
- 1/2 cup coconut sugar
- 1/2 cup non-dairy milk (I use unsweetened almond milk)
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1 1/2 cups chopped fresh figs (about 8-10 figs)
- Sliced figs, for garnish
- Stir chia seeds/ground flax seeds in the water and set aside to let them expand. Preheat oven to 350°F.
- Blend rolled oats until the consistency of rough flour. Transfer to a large bowl and add oat bran, baking soda, baking powder, salt, carob powder and coconut sugar. Stir well to combine.
- In a small bowl, combine non-dairy milk, unsweetened applesauce, vanilla extract and orange zest. Stir to combine, and then stir in the chia seeds or ground flax seeds, which have now become gel-like.
- Pour the wet ingredients into the dry ingredients in the large bowl and mix until there are no more dry bits. Gently fold in the chopped figs.
- Spoon batter into lightly greased muffin cups. Garnish each muffin with a slice of fig on top. Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean. Transfer to a wire rack to let cool completely.