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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 1/2 dozen
Ingredients
- 1 cup buckwheat flour
- 1 cup brown rice flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut sugar
- 2 chia eggs 2 tablespoons chia seeds + 6 tablespoons water- or 2 regular eggs
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil
- 1 cup fig jam boil fresh figs in a little water until soft and puree- see here or any flavor jam will work
- 2 fresh figs sliced thin optional
Instructions
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Preheat oven to 350 degrees.
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Add flours, baking powder, salt, and sugar to a bowl and mix to combined.
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Add in chia eggs, vanilla, coconut oil, almond milk and 1/2 cup of the fig jam.
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Mix to combined well.
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Fold in the other 1/2 cup of fig jam until the batter is moist but thick and the jam is still marbled throughout the batter.
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Add the batter to lined or greased muffin pans.
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Add thinly sliced fresh figs on top of the batter if desired.
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Bake until golden brown and a knife comes out clean 20-30 minutes.
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Store in an airtight container for up to 5 days.
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Freeze for up to one month.
Recipe Notes
*choose organic ingredients when possible.