I love muffins that are not overly sweet and offer a satisfying mix of textures. This gluten-free, dairy-free and refined-sugar-free muffin recipe yields light, fluffy muffins that work well with a wide range of add-ins. Fig, date and walnut is one of my favourite combinations, but you can easily swap in apple and pear, raspberry and blueberry, pineapple and coconut, or banana with chocolate chips—get creative.
When choosing olive oil for baking, use a light olive oil rather than a robust one. Robust oils have a strong flavour that’s better suited to dressings and finishing; a light olive oil keeps muffins mild and pleasant. I often use olive oil or coconut oil as healthier alternatives to refined dairy-free spreads.
Coconut sugar is a good option if you want to avoid refined sugar. If you prefer regular sugar, caster or brown sugar also work. Brown sugar adds a deeper, caramel-like flavour that pairs especially well with fruits like apple, pear and rhubarb.
For a rustic café look, place paper muffin cases in the tray. Muffins freeze well for up to a month; thaw to room temperature or warm briefly in the microwave before serving.
- 325g (about 2 1/2 cups) plain gluten-free flour*
- 200g (1 cup) coconut sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 350ml light olive oil
- 3 eggs
- 1 1/2 cups dried figs, sliced
- 1/2 cup Medjool dates, chopped
- 100g chopped walnuts
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- * I used Bob’s Red Mill 1-to-1 plain gluten-free flour
- Preheat a fan-forced oven to 180°C. Line a 12-hole muffin tray with paper cases.
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and allspice. Mix briefly on low speed to blend the dry ingredients.
- Add the olive oil, eggs, figs, dates and walnuts. Mix until just combined—do not overmix.
- Spoon the thick batter evenly into the 12 cases. Bake for 20–25 minutes or until a skewer inserted into the centre comes out clean. Transfer muffins to a wire rack to cool.
- Preheat a fan-forced oven to 180°C. Line a 12-hole muffin tray with paper cases.
- Place the flour, sugar, baking powder, baking soda, cinnamon and allspice in the Thermomix bowl and blend 3 sec/speed 5. Add the oil, eggs, figs, dates and walnuts and mix 30 sec/speed 5, scraping down the bowl halfway through.
- Divide the batter among the 12 cases and bake for 20–25 minutes or until a skewer comes out clean. Cool on a wire rack.