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


  1. Stir chia seeds/ground flax seeds in the water and set aside to let them expand. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.