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Gluten Free Fig Muffins
www.theorganicdietitian.com
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
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
Preheat oven to 350 degrees.
Add flours, baking powder, salt, and sugar to a bowl and mix to combined.
Add in chia eggs, vanilla, coconut oil and 1/2 cup of the fig jam.
Mix to combined well.
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.
Add the batter to lined or greased
muffin pans
.
Add thinly sliced fresh figs on top of the batter if desired.
Bake until golden brown and a knife comes out clean 20-30 minutes.
Store in an airtight container for up to 5 days.
Freeze for up to one month.
Recipe Notes
*choose organic ingredients when possible.