These Vegan Pan Roasted Strawberry and Fig Healthy Breakfast Muffins are moist, not too sweet. They have no refined sugar and are made with Spelt flour.
These healthy-enough-to-eat-for-breakfast muffins are kid and teenage-approved.
Yesterday, while playing around in the kitchen, we came up with this healthy breakfast muffin recipe. We wanted to keep it as "clean" as possible, adding just a little bit of maple syrup for sweetness, and lots of fresh and dried fruit.
We were really happy with the results, so we decided to put them to the test: I offered a couple of our freshly baked strawberry muffins to my teenage son After asking the usual questions:"Is this healthy?", "Is this one of your sugar-free things?", "Does it have chia seeds in it???", 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 😉
Ingredients in These Breakfast Muffins
- Strawberries: give these muffins a wonderful spring flavor and moisture
- Dried dates and figs: for a non-refined all-natural sweetness
- Spelt flour: is a whole grain flour that has a milder flavor than whole wheat flour and is rich in fiber, vitamins and minerals
- Flax eggs: mixing ground flax seeds with almond milk or other liquids makes a great egg substitute in vegan baking.
- Maple Syrup: a great non-refined all-natural sweetener
- Coconut Oil: you can also use your favorite vegan butter
How to Make Healthy Breakfast Muffins
Start by combining diced strawberries, chopped dates, orange juice, and vanilla extract in a non-stick skillet. Cook over medium heat for 3-4 minutes, gently mashing the strawberries.
Add the rest of the ingredients and mix just until well combined. Make sure not to overman the muffins or they will be tough.
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.
Since these breakfast muffins are so moist, they will only last 1-2 days out of the fridge in an airtight container. If you are not planning on eating them within 2 days, freeze them and take them out as needed.
Other vegan muffins you will enjoy
- Peanut Butter and Banana Mini muffins
- Chocolate Chip Pumpkin Muffins
- Blueberry Corn Muffins
- Cheesy Vegan Corn Muffins
- Ginger, Pear & Turmeric Muffins
- Vegan Pumpkin Muffins
- Coconut Blueberry Muffins
CHECK OUT OUR OTHER RECIPES WITH DATES
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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
This Strawberry-fig healthy breakfast muffin recipe was originally published on April 13, 2018.