Fig Muffins

Fig Muffins 2 copySometimes things simply don’t go as planned. It’s an unavoidable part of life – no matter how much we try, there will be days when nothing turns out like we want. My kids just learned the expression that when life gives you lemons, make some lemonade, which is precisely how this Fig Muffin recipe came to be…

I was all set to create a new recipe for Fig Cookies — with visions of grain-free Fig Newtons in my head. I came up with a batter recipe that I thought would make a wonderfully light and sweet cookie dough and eagerly went to the kitchen to get my cookie-making on. The batter did turn out delicious…but it was way too soft to roll out into the Fig Newton shape.

So I made some lemonade…or in this case some Fig Muffins! The batter was perfect for mini muffins, and the fig filling made the perfect addition to the middles. Yum, yum, yum!

And don’t worry, my second attempt at Fig Cookies came out perfectly 🙂

Fig Muffins
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
INGREDIENTS
Serves 18

For the Fig Filling
  • 1 cup dried figs (7oz)
  • ½ cup apple, shredded
  • ¼ cup lemon juice
  • ¼ cup apple juice
For the Muffin Batter
  • 2 eggs
  • ⅓ cup coconut oil
  • ¼ cup coconut palm sugar (plus more to sprinkle)
  • 1 teaspoon vanilla extract
  • 2 cups blanched almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
INSTRUCTIONS

For the Fig Filling
  1. Combine all of the filling ingredients in a small saucepan. Place over medium low heat and simmer for 10 minutes, stirring occasionally. Remove from heat and cool for 5 minutes.
  2. Place the fig mixture in a food processor and pulse until well blended.
For the Muffins
  1. Preheat the oven to 350 degrees. Line a mini muffin pan with paper liners.
  2. In a medium bowl combine the eggs, coconut oil, coconut palm sugar and vanilla extract. Mix well until fully combined.
  3. In another bowl combine the blanched almond flour, baking soda and sea salt. Mix until fully combined. Add the dry ingredients to the wet ones and mix well.
  4. Fill each mini muffin tin with a Tablespoon of batter, topped with a teaspoon of fig filling, topped with another Tablespoon of batter. Sprinkle the tops of the muffins with coconut palm sugar. Bake for 20 minutes or until the tops are golden. Enjoy!
NUTRITION

Calories: 163     Fat: 11 g     Carbohydrates: 13 g     Sugar: 9 g     Sodium: 150 mg     Fiber: 1 g     Protein: 4 g    

Fig Muffins 1 copy

Comments

  • Carla July 6, 2015 at 10:57 pm

    Where does the coconut oil get added?

    • Diana July 8, 2015 at 8:30 pm

      Hi Carla- The coconut oil is mixed in the batter in step 2. Happy Cooking!

  • Sarah September 21, 2016 at 11:12 am

    Can coconut flour be substituted for Almond flour in your recipes? Thanks!

    • Diana September 26, 2016 at 5:45 pm

      Hi Sarah,

      You can substitute coconut flour for almond flour, however, you may need to play with the liquid to flour ratio, as they absorb liquid differently.

      Happy cooking 🙂

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