Ingredients
Scale
- 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
- 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 1/3 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 1/3 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 1/4 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 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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking