Berry & fig skillet muffin

Easy, delicious, and full of fresh berries - tastes like summer in a skillet!

  • 40 mins cooking
  • Serves 6
  • Print
Good for an easy breezy brunch menu, serve along with poached eggs and basic gluten-free bread.
For a decadent dessert, top with dairy free chocolate ice cream and shaved dark chocolate.


Berry & fig skillet muffin
  • 40 grams (1½oz) dairy-free spread
  • 1 teaspoon vanilla bean paste
  • 1 cup (230g) fresh dates, pitted
  • 1 tablespoon ground cinnamon
  • 2 teaspoons finely grated ginger
  • 1 cup (120g) almond meal
  • 400 ml can coconut cream
  • 1½ teaspoons gluten-free baking powder
  • ¹⁄³ cup (45g) gluten-free self-raising flour
  • 8 eggs
  • ¼ cup (90g) honey
  • 450 grams (4½oz) mixed fresh berries (see tip)
  • 1½ cups (420g) coconut yoghurt
  • 2 medium fresh figs (120g), halved


Berry & fig skillet muffin
  • 1
    Preheat oven to 200°C/400°F. Grease a 1.5 litre (6-cup) skillet or ovenproof dish with a little of the dairy-free spread.
  • 2
    Process vanilla, ½ cup (125ml) water, dates, cinnamon, ginger, almond meal, coconut cream, baking powder and flour until smooth.
  • 3
    Whisk eggs in a large bowl until light and frothy. Add cinnamon mixture to egg; stir gently to combine. Pour into skillet.
  • 4
    Bake muffin for 25 minutes or until risen and firm. Remove and cool for 15 minutes.
  • 5
    Meanwhile, heat remaining spread and honey in a large frying pan over medium heat; cook half the berries for 2 minutes or until they release some of their juices.
  • 6
    Spoon coconut yoghurt over muffin. Stir figs into berry mixture; spoon fruit mixture over muffin and top with remaining berries. Serve immediately.


We used a mixture of raspberries, blueberries and cherries.Skillet muffin is best made close to serving.

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