Fig Muffins, Gluten Free

The minute the word gluten free is mentioned, many people walk away thinking heavy and tasteless.  That’s not the case with these muffins!  Figs, with their light, honey-like sweetness meld with other ingredients giving you a sweet savory experience.  They’re my inaugural project for Twelve Loaves.

I met Jamie from Life’s A Feast last fall.  Funny, down-to-earth, and crazy about food, I immediately adored her.  She, along with Lora at Cake Duchess, Lisa at Parsley, Sage and Sweet, Barbara from Creative Culinary, and Lizzy from Food and Thrift created Twelve Loaves: twelve months of shameless, mostly bread baking.

The August challenge is was to create any kind of bread with summer fruit.  This has been floating around my noggin since August 1.  Now here we are- it’s August 31- and I’m wondering where the month has gone.  Yikes!  The days are getting shorter, my garden has less light due to the sun wanting to move into fall, and I don’t have much time to participate in the August Twelve Loaves challenge.

With that in mind, I’ve been fiddling with gluten free recipes and playing with various flours.  I used almond and coconut in these fig muffins, which turned out surprisingly light.  And I used coconut oil instead of vegetable or canola, and a maple syrup-agave nectar blend for sweetening.

The trick to having these turn out so good was having soft, ripe to very ripe figs.  The squishier ones melted into the dough, leaving pockets of subtle sweetness, like pieces of chocolate in warm cookies.  Next time I’ll use even more figs.

You know you can purchase some darn good gluten free items these days but there’s nothing like homemade.

If you’d like to play, here are the rules.  Or just follow along and discover new recipes.  Each month’s theme is posted on the first.

  1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your post and mention and link back to this blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your Bread is inspired by the theme! This is obligatory if you would like your link to be included!
  2. Please link your post to the linky tool at the bottom of Jamie, Lora, Lisa or Barbara’s blog. It must be a bread baked to the Twelve Loaves theme.
  3. Have your Twelve Loaves bread you baked for August 2012 posted on your blog by August 31, 2012.

Gluten Free Fig Muffins

Yield: 6

1 3/4 cups almond flour
¼ cup coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
2 large eggs
1/4 cup maple syrup (you can use a maple syrup, agave nectar, honey or any blend)
1/4 cup coconut oil, liquid
2 teaspoons vanilla extract
1 cup figs, cut into nickel sized pieces


Preheat your oven to 350˚F.  Spray or wipe a muffin tin with oil, or line with paper liners.

Whisk the almond flour, baking powder, baking soda, cinnamon, and salt together in a bowl. 
Beat the eggs in another bowl, then add the maple-agave blend, vanilla and coconut oil; whisk until combined.  Add the dry mixture to the wet; stir to combine.

Divide batter into six spaces in the muffin tin.  Bake for 20 to 25 minutes or until the tops are nice and golden brown.  Cool for a few minutes then remove them from the tin and place on a wire rack.  Wonderful eaten warm with butter and enjoyed with my favorite, espresso machiatto.

Recipe adapted from Tasty-Yummies.

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