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three full Vegan Pan Roasted Strawberry & Fig Breakfast Muffins on a white wood surface. There is a fourth muffin cut in half. There are some fresh strawberries scattered around the muffins.

Pan Roasted Strawberry & Fig Breakfast Muffins


  • Author: https://mayihavethatrecipe.com
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 12 muffins

Description

These Pan Roasted Strawberry and Fig Breakfast Muffins are refined sugar free, made with spelt flour and healthy enough to eat for breakfast


Ingredients

  • 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
  • 2/3 cup unsweetened almond milk, lukewarm, divided
  • 2 tbsp ground flax seeds
  • 2 tbsp maple syrup
  • 4 tbsp coconut oil, melted
  • 1 1/2 cups spelt flour
  • 3 tsp baking powder
  • 1/8 tsp salt
  • 10 dried figs, chopped
  • Maple syrup to drizzle on top (optional)

Instructions

  1. Preheat the oven to 350F. Line a 12 cup muffin pan with liners and coat with cooking spray
  2. 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
  3. In the meantime, combine 1/3 cup almond milk and ground flax in a small bowl and let it sit for a couple of minutes
  4. In a large bowl, whisk together cooked strawberries, maple syrup, melted coconut oil, flax mixture and remaining 1/3 cup of almond milk
  5. In a separate bowl mix together spelt flour, baking powder and salt and add to wet ingredients, mixing until just incorporated (do not overmix!)
  6. Gently fold in chopped dried figs and fresh strawberries. Fill muffin cups with approximately 1/4 cup of batter. Bake at 350F for 23-25 minutes
  7. While the muffins are still warm, drizzle some maple syrup on top of each one (about 1/3 teaspoon per muffin)

Notes

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.

Nutrition

  • 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
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