Healthy, hearty, rich, and sweet, these muffins are great for breakfast.
- 2 large eggs
- ¼ cup mild olive oil
- ¼ cup (28 grams) dark brown sugar
- 2 cup (280 grams) whole wheat pastry flour
- ½ cup (60 grams) barley flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (75 grams) dried figs, finely diced, plus 3 whole dried figs, thinly sliced for garnish
- ¼ cup (35 grams) dried dates, finely diced
- 3/4 cup plus 2 tablespoons almond milk or soy milk
- 2 teaspoons white vinegar
- 2 teaspoons vanilla paste
- Preheat the oven to 350°F (or 325°F in a convection oven). Spray a muffin tin with non-stick cooking spray.
- In the bowl of a stand mixer fitted with a paddle attachment, mix the eggs, oil, and brown sugar until well combined.
- In a medium bowl, whisk the flours, baking soda, baking powder, and salt.
- Add the diced figs and dates to the flour mixture and toss to coat. (This will prevent them from sinking to the bottom while baking).
- In a small bowl, mix the almond milk, vinegar, and vanilla paste.
- Add ½ of the flour mixture to the eggs and mix on low speed until just combined. Add the almond milk mixture and remaining dry ingredients. Mix to combine on low speed without overmixing.
- Fill each muffin cup ⅔ full. Top each muffin with a sliced fig. Bake until a toothpick comes out clean, 15 to 18 minutes.
- Remove the trays from the oven and cool briefly. When cool enough to handle, transfer the muffins from the pan onto a rack to cool completely. Muffins will keep for up to 3 days in an airtight container at room temperature.