Summer Berry & Fig Muffins – a delicious recipe with almond milk, apple cider vinegar, whole wheat flour, flour, rolled oats, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 F. Line a dozen muffin pan with muffin tins or apply a thin coat of oil to prevent muffins from sticking to the side.
2
In a medium-sized mixing bowl, whisk together almond milk and apple cider vinegar. Let rest for 5 minutes.
3
While the milk is thickening, mix flour, oats, baking powder and sugar together in a food processor. Transfer to a large mixing bowl and set aside.
4
Whisk oil, flax egg, and lemon juice together with almond milk and apple cider vinegar.
5
Make a well in your flour mixture and pour in wet ingredients. Thoroughly incorporate the wet and dry ingredients before gently mixing in your mixed berries and figs.
6
Fill each muffin tin 2/3 of the way full, topping with slices of figs or berries, and bake for 25-30 minutes, or until golden.
1134
kcal
Calories
72
g
Fat
108
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 1/4 cups almond milk, 2 teaspoons apple cider vinegar, 1 cup whole wheat flour, 1/2 cup oat flour, and more.
Yes, Summer Berry & Fig Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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