Dried figs and fig jam are great, but there is nothing like the taste and texture of a fresh fig. Figs are a great source of potassium and dietary fiber.
Figs can be incorporated into both sweet and savory dishes (I often find myself thinking about the figgy pasta I had in Berlin, GE, on my last trip). The recipe is below is all about the sweet — muffin, sweet.
I’ve used figs in cooking before — on salads and in a fig-filled oatmeal bowl I made a couple of weeks ago.
Let’s get to the muffins. These ones are gluten-free (GF) and can be made vegan. I love them in the morning or as pre-workout snack.
Coconut Fig Muffins
- 2 bananas, mashed
- 2 eggs or flaxseed eggs*
- 1/4 cup coconut flour
- 1/2 cup GF oats
- 1 tsp baking powder
- 1/4 cup maple syrup + extra for drizzle
- 2 Tbsp coconut oil, melted
- 1/4 cup almond milk, plain unsweetened
- 1/4 cup coconut flakes
*Note: If you are going vegan with flaxseed eggs, use a touch less coconut flour because your muffins could get crumbly. Try 2 Tbsp instead.
- Preheat the oven to 375°F. If using flaxseed eggs, start your soak.
- In a large mixing bowl, mash your bananas. Add the eggs, coconut oil, almond milk and maple syrup. Combine well.
- Add the coconut flour, oats, baking powder and coconut flakes. Combine and let the batter sit for 5 minutes.
- Pour your batter into lined muffin tins. Slice your figs and add them on top of your muffins. Finally, add a small drizzle of syrup (or honey) on top of your figs.
- Bake for 25-30 minutes or until muffin tops start to turn golden. Store in an air-tight container on the counter for 2-3 days (or in the fridge/freezer for longer).