Fall means FIGS!
Do you or your neighbor have a fig tree that keeps giving and giving beautiful fruit?
And even if you LOVE figs, you can sometimes feel overwhelmed by what to do with so much beautiful fruit.
Well these dairy-free, sugar-free, gluten-free muffins might be JUST the thing you’re looking for.
And by the way, I’m terrible at baking and even I can do these!
Fig and Nut Chocolate Muffins Recipe
- 2 cups walnuts or pecans or combo, soaked and wet
- 6 eggs
- 1/2 cup avocado oil, coconut oil, ghee
- 1 cup figs (scoop out inside flesh—can include skins if soft)
- 1/4 cup tahini or nut butter of your choice
- 2 teaspoon of vanilla extract
- 1 cup cocoa powder, unsweetened
- 1/4 cup gluten-free flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup figs, chopped into small pieces
- 1/2 cup walnuts and/or pecans, chopped
- Soak 2 cups of walnuts/pecans in a bowl of water for 1 to 2 hours before making muffins. Rinse walnuts and then add to blender and follow the directions below.
- Preheat the oven to 325 F.
- Grease muffin cups or tins.
- Place the first 6 ingredients into a high-powered blender or food processor: soaked nuts, eggs, oil, figs, tahini or nut butter, and vanilla extract.
- Puree until smooth but do not over blend.
- In a large bowl, sift together the dry ingredients—cocoa, gluten-free flour, baking soda, and sea salt. Mix well with a fork.
- Add wet ingredients from the blender as well as additional figs and walnut/pecan pieces to the dry ingredients. Mix together until all incorporated, but do not over-stir.
- Dollop batter into muffin tins (about ¼ cup depending on muffin tins).
- Bake the muffins until they are puffed and golden brown, about 25 to 30 minutes for larger muffins and 20 minutes for smaller ones. Insert a knife into the center of one to see if the inside is dry, no wet batter remaining.
Serve the muffins warm or allow them to cool first. They also freeze well.