Makes: 12


220g plain purpose flour
40g protein powder (use whatever flavour you need to)
70g coconut sugar
2 teaspoons baking powder
½ teaspoon salt
180 ml oat milk, room temperature
120g coconut oil, melted
2 eggs, room temperature
1 cup of oat clusters, leftover from Anzac pie topping
3 figs, quartered
3 tablespoons brown sugar
Juice of ½ a lemon


  1. Preheat the oven to 180c. Line a muffin pan with paper liners or use a silicone muffin tray.
  2. In a mixing bowl mix the flour, protein powder, sugar, baking powder, and salt together.
  3. In another mixing bowl, whisk the milk, butter, and eggs together until well combined.
  4. Add the flour mixture and stir with a spatula until fully incorporated.
  5. Divide the batter evenly between the muffin cups and sprinkle with some oat clusters.
  6. Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
  7. In the meantime, place the figs in a pan on medium heat and caramelise with brown sugar and lemon juice.
  8. Transfer muffins to a wire rack to cool completely. Top with caramelised figs.