We’re back after a heavenly family break and it feels wonderful to be back in the kitchen.
Over the holidays we found time to relax, visit the beach, play at the park, visit the museum and art gallery, nibble away on picnics that stretched long into the afternoon and soak in plenty of the gorgeous summertime sun.
We also managed to squeeze in a little fruit picking.
Perched by the trunk of a very old and unbelievably beautiful fig tree Miss G. was mezmerised and amazed as she watched Daddy climb branches in order to pluck the precious, just ripe delicacies from their home.
Grace adores figs so she could barely contain her excitement as Dad climbed down the tree carrying a basket full of fresh, fragrant and perfectly ripe figs.
Thanks to Daddy’s efforts Grace made herself comfortable, nestled into the grass and nibbled away on the lusciously sweet and delicate summertime fruit for the rest of the afternoon.
However, despite her (and daddy’s) very best efforts we did manage to return home with a week or two supply of glorious figs.
With the figs nestled in the refrigerator they inspired endless nibbles.
We whipped up fig smoothies for breakfast, wrapped them in prosciutto and enjoyed alongside our usual antipasto treats, we also put together the most gorgeous rocket salad spiked with fresh figs, ribbons of parmesan, roasted flaked almonds and a good drizzle of extra virgin olive oil and balsamic vinegar for supper one evening.
The fig supply seemed to be never ending.
As the days passed and knowing how delicate these little babies are I was keen to get cooking to use up the last of our harvest. After a little thought and craving something sweet I came up with these super simple, yet unbelievably delicious fig and coconut muffins.
The combination is gorgeous. The plump pieces of sweet fig strewn throughout the batter work perfectly with the scent and flavour of coconut and teeny tiny hint of cinnamon. And each fig gently pressed into the top of the muffins caramelise beautifully in the oven, intensifying their sweetness and flavour gorgeously.
Retrieving these glorious celebrations of fig from the oven I was so pleased not one fig went to waste.
To create this lovely little batch of fig and coconut spiked wholesome muffins simply…
Preheat oven to 180 degrees celsius (350F).
Begin by placing the wholemeal plain flour, baking powder, coconut, cinnamon and brown sugar into a large bowl.
Stir with a wooden spoon and create a well in the centre.
Place the yoghurt, oil, eggs, maple syrup and vanilla into a small bowl.
Whisk to combine.
Pour the wet ingredients into the well of the dry and mix until just combined.
Cut the figs into quarters.
Fold the figs through the batter.
Use a 1/4 measuring cup to ladle the batter into a 12 hole muffin tin lined with papers and top each muffin with a slice of fig. Pop into the oven and bake for 15-20 minutes or until cooked.
Allow to cool slightly before removing the muffins from the tin to cool completely on a wire rack. For a lovely little morning tea serve the warm fig and coconut spiked muffins alongside a few slices of fresh fig.
fig & coconut muffins
INGREDIENTS
2 cups wholemeal flour
2 tsps baking powder
1 cup coconut
1 tsp cinnamon
1/4 cup brown sugar
1 cup vegetable oil
1 cup yoghurt
2 eggs
1 tsp vanilla
1/4 cup maple syrup
5 figs, quartered plus 2 figs to top each muffin
METHOD
Preheat oven to 180 degrees celsius (350F). Place the flour, baking powder, coconut, cinnamon and brown sugar into a large bowl. Mix to combine and create a well in the centre. Place the oil, yoghurt, eggs, vanilla and maple syrup into a small bowl and whisk to combine. Pour the wet ingredients into the well of the dry and mix until just combined. Fold through the figs. Use a 1/4 measuring cup to ladle the batter into a 12 hole muffin tin lined with papers. Bake for 15-20 minutes or until a skewer inserted removes clean. Allow to cool slightly before removing from the tin to cool completely on a wire rack.
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Corinne Carter says
Just made your Fig and Coconut Muffins after having been given 15 luscious figs off my friend’s tree. They are still warm and my husband has already eaten two…looking out to surprise my neighbours with some morning tea. They are delicious…thanks for the recipe!
Keep up the good work…the pics of your little girl and the goodies are just beautiful!
Kristine says
What a lovely site. Your photos are a delight to look at!
My third little girl is almost 9 months and only interested in eating and vocally demands (in a totally adorable way) the same food as her big sisters – we have quickly moved on to her eating family food.
I made your zucchini loaf last week and have an extra one in the freezer for when school starts this week. All your muffins recipes look lovely. I was wondering if you thought a direct substitution for either coconut oil or butter would work for the vegetable oil?
Thanks, Kristine
mylovelylittlelunchbox says
Welcome. I am so happy to hear you’re enjoying my recipes. Yes coconut oil or butter would be great substitute for butter. I sometimes use macadamia nut oil too, tastes lovely. Happy cooking x
Corrie says
Hey there! I’m going to make your fig and coconut muffins, I don’t have wholemeal flour so could I just use plain flour or self raising?
mylovelylittlelunchbox says
Yes. Simply replace the wholemeal flour with plain (and use baking powder). Or you can use the same amount of self raising flour. Happy baking xxx
Kristin White says
What is “wholemeal flour?” Is that an Australian thing? I’m in the US… I’m gonna try this recipe with half white, half whole-wheat flour for now. I LOVE coconut and was just given a ton of fresh figs!
mylovelylittlelunchbox says
Hi! Yes its the same as whole wheat flour. Happy baking gorgeous xxx
Tara says
Very excited to make this delicious recipe. Just wondering if I could substitute the baking powder with baking soda?
mylovelylittlelunchbox says
So excited for you to bake the muffins. To substitute the baking powder with baking soda, use 3/4 teaspoon of baking soda with a squeeze of lemon juice. I hope that helps. Happy baking Tara. Kayla xo
Elena says
Hi
This recipe is exactly what i am looking for! Just wondering, is it possible to sub the sugar for more maple syrup or honey? My kids are little still and I am trying to avoid sugar in baking if possible… cheers
Evelyn says
5 stars!
I replaced the yoghurt with coconut cream and a teaspoon of lemon juice and they turned out perfect.
Also added lemon zest and nutmeg, and topped the muffins with flaked coconut, chopped almonds and pepitas. Can’t wait to make again 🙂
Looking to make chocolate fig muffins next, do you think it would work if I added some cocoa powder into this recipe?