We are a big fan of food. BIG. In our PN programs we hope to hit home runs, well, like all the time. And, for the most part, we do. And then sometimes… hey, we hit a grand slam. Figgy muffins went way, way out of the park. They are PACKED with nutrients – healthy fats, protein, fiber, minerals and more. So when a grand slam happens, we share.
Yields about 12 muffins
2 cups gluten-free rolled oats
½ cup almond flour
2 tablespoons flax or sesame seeds
2 teaspoons cinnamon
¼ teaspoon ginger
1 teaspoon baking powder
½ teaspoon salt
1 organic egg
⅔ cup unsweetened almond milk or coconut milk
½ cup banana, well-mashed (about ½ large banana)
⅓ cup maple syrup or honey
3 tablespoons coconut oil, melted
¾ cup dried figs
½ cup raw walnuts, chopped (or we love pistachios here)
- Preheat your oven to 350 F and line cupcake/muffin tin with paper liners.
- Combine oats, almond flour, sesame seeds, cinnamon, ginger, baking powder, and salt in a large bowl and stir well.
- In another bowl whisk the egg and milk until well combined. Add mashed banana, and maple syrup or honey and stir. Finally, add in the coconut oil and stir until well combined. Slowly add the dry mixture into the wet mixture and stir until just combined – do not overmix.
- Stir in the figs + nuts. Scoop the batter into the muffin liners and fill up until just over halfway. Bake for about 22-25 minutes, or until the edges start to brown and a toothpick comes out clean.
- Let cool then eat. Store in the fridge! Feel like topping with a little nut butter? So do we.