Coconut Fig Muffins

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

8-10 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.


  1. Preheat the oven to 375°F. If using flaxseed eggs, start your soak.
  2. In a large mixing bowl, mash your bananas. Add the eggs, coconut oil, almond milk and maple  syrup. Combine well.
  3. Add the coconut flour, oats, baking powder and coconut flakes. Combine and let the batter sit for 5 minutes.
  4. 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.
  5. 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).


Comments are closed.