These Vegan Pan Roasted Strawberry and Fig Breakfast Muffins are moist, not too sweet. They are refined sugar-free, made with Spelt flour, and healthy enough to eat for breakfast.
Most parents will probably agree with me when I say that getting your kids to eat healthily, is one of the most challenging things. Doesn't matter if the food tastes delicious, or if it's prepared using their favorite ingredients. If they hear the word "healthy" associated with a dish, that's the end of it. I don't know if that happens to you guys, but that's definitely my experience with my son.
Sometimes, we decide as a family that it is time for everyone in our house to get "back on the health track". Often we start a "sugar detox". Meaning, no refined sugar, candy, or junk food. Well, everyone, except for my 17-year-old son of course. No way that was gonna happen. I mean, a 17-year-old kid who is growing like a weed and has the appetite of 4 grown men, is definitely not going to follow any kind of detox, diet, or anything that might restrict his caloric intake.
We've all been doing pretty good, but my poor son is constantly "analyzing" everything I give him: "Is this healthy?" , "Is this one of your sugar-free things?", "Does it have chia seeds in it???". And ok, I get it, "clean" food isn't always the tastiest in the eyes of a kid, but it absolutely can be! If I could just get him to try...
So yesterday, while playing around in the kitchen, we came up with this breakfast muffin recipe. We tried to keep it as "clean" as possible, added just a little bit of maple syrup for sweetness, and lots of fresh and dried fruit. We were really happy with the results, so I decided to put them to the test: I took a couple of breakfast muffins with me when I went to pick up my son, so he could have them as an after school snack. After asking the usual questions, he agreed to try them... and what do you know? He loved them.
I can't even tell you how excited I was about it!! Now, I just need to keep experimenting and see what else can make him eat 😉
Combine diced strawberries (remember to set aside about 5 of them), chopped dates, orange juice, and vanilla extract in a non-stick skillet. Cook over medium heat for 3-4 minutes, gently mashing the strawberries. Set aside to cool
The batter for these Vegan Pan Roasted Strawberry & Fig Breakfast Muffins, combined pan-roasted strawberries and fresh strawberries.
Drizzle some maple syrup on the warm Vegan Pan Roasted Strawberry & Fig Breakfast Muffins. This is optional, but we really recommended to add an additional touch of sweetness.
Other vegan muffins you will enjoy
- Peanut Butter and Banana Mini muffins
- Chocolate Chip Pumpkin Muffins
- Blueberry Corn Muffins
- Cheesy Vegan Corn Muffins
- Strawberry Banana Yogurt Muffins
- Ginger, Pear & Turmeric Muffins
- Vegan Pumpkin Muffins
- Coconut Blueberry Muffins
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These Vegan Pan Roasted Strawberry and Fig Breakfast Muffins are moist, not too sweet. They are refined sugar-free, made with spelt flour and healthy enough to eat for breakfast.
- 15 medium size strawberries, diced (reserve 5 that will be added at the end)
- 4 large dates, pitted and chopped
- 3 tbsp orange juice
- 1 tsp natural vanilla extract
- ⅔ cup unsweetened almond milk, lukewarm, divided
- 2 tbsp ground flax seeds
- 2 tbsp maple syrup
- 4 tbsp coconut oil, melted
- 1 ½ cups spelt flour
- 3 tsp baking powder
- ⅛ tsp salt
- 10 dried figs, chopped
- Maple syrup to drizzle on top (optional)
- Preheat the oven to 350F. Line a 12 cup muffin pan with liners and coat with cooking spray
- Combine the diced strawberries (remember to set aside about 5 of them), chopped dates, orange juice and vanilla extract in non stick skillet. Cook over medium heat for 3-4 minutes, gently mashing the strawberries. Set aside to cool
- In the meantime, combine ⅓ cup almond milk and ground flax in a small bowl and let it sit for a couple of minutes
- In a large bowl, whisk together cooked strawberries, maple syrup, melted coconut oil, flax mixture and remaining ⅓ cup of almond milk
- In a separate bowl mix together spelt flour, baking powder and salt and add to wet ingredients, mixing until just incorporated (do not overmix!)
- Gently fold in chopped dried figs and fresh strawberries. Fill muffin cups with approximately ¼ cup of batter. Bake at 350F for 23-25 minutes
- While the muffins are still warm, drizzle some maple syrup on top of each one (about ⅓ teaspoon per muffin)
These breakfast muffins are really moist. they will last 1-2 days out of the fridge. You can also freeze them and get them out as you needed.
- Serving Size: 1 muffin without maple drizzle
- Calories: 154
- Sugar: 12
- Sodium: 34
- Fat: 5
- Saturated Fat: 3.8
- Unsaturated Fat: .3
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3.5
- Protein: 3
- Cholesterol: 0