These easy to prepare gluten-free muffins are naturally sweetened and dairy-free.
Fig season is here! I love figs. They are so pretty, don't you think? They have a lot of health benefits too. They are naturally sweet so they will help satisfy a sugar craving. In addition, they are high in fiber and a good source of a lot of essential minerals and vitamins.
I decided to make some plantain muffins with them and the results did not disappoint. Here is the recipe:
Ingredients:
- 1 bag of frozen plantains (Trader Joe's)
- 6 figs (Trader Joe's)
- 1 egg
- 1 cup almond milk
- 2 tbsp coconut oil
- 1 tsp baking soda
- 1/2 cup Bob's Red Mill coconut flour
- 1/4 tsp salt
- 2 tbsp hemp seeds
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Place the plantains in the fridge the night before you will use them so that they thaw. Preheat the oven to 350F and spray the bottom of a muffin tray with oil. Blend the plantains with the figs until you have a smooth puree. You don't need to peel the figs. Just wash them and cut off their tails. Add the rest of the wet ingredients and mix. In a separate bowl, mix the dry ingredients. Combine the wet and dry ingredients together. Fill the muffin tins about 3/4 full and smooth the tops with the back of a spoon. Bake the muffins for about 35 minutes or until a knife comes out clean. Let the muffins cool on a rack.
Love the purple hues in these figs! I have thought about having my own fig tree but I am not sure whether it would survive the weather in New England.
What a yummy stack of fig plantain muffins! Here is their nutritional content:
I think these will make a perfect snack. You can also enjoy them for breakfast with some nut butter on the side.
These muffins are soft and have a cake-like texture. They are not crumbly or dry. I know you are going to love them!
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