I wanted a healthy muffin for my breakfast that was easy to make and tasty enough to fill me up until lunch. But who am I kidding, I would eat them any time of day, especially late evenings blogging away with my tea. These might seem like a boring addition to your morning food intake, but how surprised you will be at their soft and fluffy texture combined with the sweet and nutty goodness, inherent to figs and walnuts. Chia seeds pack powerful Omega 3’s, and will give you so much energy that you’ll annoy your co-workers…!
Figs and walnuts make the happiest of marriages in both sweet and savoury dishes, so they’ve always made their way easily into my desserts… After baking these muffins, try my Fig & Walnut Pancakes
! Always eat the best – because your stomach is worth it.
Chia Seed Fig & Walnut Muffins
You will need… 1/2 cup honey
1/2 cup cultured coconut
1 egg yolk
1 tsp vanilla
1/4 cup olive oil (any kind – it won’t alter the taste)
1.5 cups gluten free flour
1/2 cup almond flour Tblsp chia seeds
1/2 tsp salt
1/2 tsp baking soda
1/2 cup dried figs, soaked in water
1/4 cup chopped walnuts
To do… Preheat oven to 375F/190C. Grease a muffin tin with oil (olive or coconut oil will do). In a large bowl, combine honey, cultured coconut, egg yolk, vanilla, and oil until well combined. In a separate bowl combine the flour, almond flour, chia seeds, baking soda, and salt. Slowly add the dry to wet ingredients until you get a smooth batter.
|Dried figs soaked in water.
Stir in the figs that have been soaking in water to soften, and chopped walnuts. Divide the batter evenly among the muffin tin cups. Bake at 375F for 5mins, then turn the oven down to 350F/180C and continue to bake for 10-12mins or until golden on top. Makes about 12 muffins.
This morning I’m embracing the warmer weather by stepping out in a mini skirt, wedges, all the while keeping it sophisticated with a navy blazer – a key trend for spring.