Spiced Walnut & Fig Muffins
Watch How to Make it Here
This recipe starts at 00:29
There are two ways these muffins can be enjoyed: as a gift given to someone else, or as a treat to enjoy yourself. In the gift scenario: layer the ingredients in a jar, print out the instructions on how to turn the jar into muffins, and you're done! If enjoying it yourself: add all the dry ingredients to a bowl, stir, add the two wet ingredients, stir again, and pop the muffins in the oven, and viola! Both the gift and the muffins are very easy to make, and also really delicious: not too sweet, and deliciously festive tasting.
Spiced Walnut & Fig Muffins
▸ ▹ Vegan, soy-free
Yield: 12 muffins Prep Time: 15 min Cook Time: 25 min Total Time: 40 min
1½ cups (190 g) all-purpose flour, divided into three
3 Tbsp (15 g) cacao powder (or sub for cocoa powder)
¼ cup (50 g) lightly packed brown sugar
¼ cup (50 g) cane sugar
2 Tbsp (15 g) ground flaxseeds
2 tsp (10 g) baking powder
1 tsp (3 g) ground cinnamon
¼ tsp ground ginger
¼ tsp salt
⅛ tsp ground cloves
⅛ tsp ground cardamom (optional)
1 cup (95 g) almond flour*
½ cup (50 g) raw walnuts, chopped (or sub another nut)
½ cup (75 g) dried figs, chopped (or sub other dried fruit)
½ cup (75 g) vegan dark chocolate chips**
To add later
1 cup (240 mL) plant-based milk
⅓ cup (80 mL) unflavoured vegetable oil
Directions: to make the gift
In order for the ingredients to fit, you'll need a 1L mason jar. To create even and clean lines in your jar, lower your spoon low into the jar when adding each new layer. Then clean the inside of the glass with a small pastry brush to clear it of any flour residue. Using the pastry brush, level out each layer before adding in the next layer.
Add the ingredients in the following order: first part flour (½ cup) > cacao powder > second part flour (½ cup) > brown sugar > third part flour (½ cup).
In a small bowl, mix together the sugar, flax seeds, baking powder, cinnamon, ginger, cloves, salt, and cardamom, and add to the jar. Atop this layer, add the almond flour.
Use the back of a small ladle or the back of a measuring spoon to press down firmly and evenly on the almond flour mixture. This should compress all the layers below it, creating more room at the top of the jar for the following ingredients.
Finally, add in the chopped walnuts, dried figs, and chocolate chips.
Write the following instructions on a small card, or print our PDF template to give with the jar. If you'd like, you can also decorate the jar with some string and flowers to decorate.
Directions: to make the muffins
Preheat the oven to 350°F (180°C).
Lightly grease a muffin tin.
Empty the jar into a large bowl, and stir to combine all the dry ingredients.
Add 1 cup (240 mL) plant-based milk, and ⅓ cup (80 mL) vegetable oil to the same bowl, and stir until just combined. For decoration, you could save some chopped nuts and fruits to put on top of the muffins before they go into the oven.
Divide the batter evenly into the wells of the muffin tin, and bake in the oven on the centre rack for 20 - 25 minutes, or until a toothpick comes out of the centre clean. Let cool, and enjoy!
* Almond flour can be bought, but if your local grocery store doesn't carry it, you can make it yourself by adding raw almonds to a food processor and blending until you achieve a flour-like consistency.
** Vegan dark chocolate often contains soy lecithin, so if you have a soy allergy, make sure to check the label before using.
Variations: feel free to use other nuts (like pecans, or almonds), or other dried fruits (raisins, cranberries, or mangoes, for example).
Storage: the layered jar can be stored in a dark and cool place for up to 1 month. The cooked muffins can be stored in an air-tight container on the counter for up to 3 days.