Where Faith, Food and Life Converge

Paleo Fig Muffins

wp-1471440594801.jpgEvery year my favorite grocery chain has Black Mission and/or Brown Turkey figs BOGO (buy one get one free) and I can never help myself from buying a couple containers of them. Dried figs are one thing; fresh figs are immeasurably better.  The problem is that fresh ones need to be eaten almost immediately or they start to decompose.  My favorite way to eat them – besides pop them in my mouth – is to make a Fig Prosciutto Pizza with Arugula, which I first had at a Wolfgang Puck restaurant in Las Vegas.  You can find Pioneer Woman’s pretty darn good copycat recipe here. Even then, it’s primarily made with a fig jam or spread and I’ll toss on a few fresh fig slices that caramelize in the hot oven.

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So what other way can I get those succulent little fruits in my mouth?  Normally, I’d make some fig & walnut scones, but after having an itchy rash on my legs for the better part of a year, I tried an elimination diet for a month and when I added gluten back in, the rash came flooding back full force.  So… no scones! I honestly thought I would find that citrus was the culprit, but no, it was gluten.  I haven’t been to a doctor, because I don’t think it’s Celiac, which tends to present itself with weight loss and stomach cramps among other symptoms, but I do think it’s a sensitivity. Yes, I know I should go to the doctor to figure it out, but from what I’ve read, a gluten sensitivity is pretty difficult to actually diagnose, and the tests are expensive. I’m able to eat gluten on occasion, and as long as I haven’t had any in a while, my legs will just start getting itchy.  But if I have it a couple meals or days in a row, then the rash comes back with a vengeance. So, I’ve tried to find ways to eat my favorite foods without gluten.

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I was already a fan of some kind of paleo muffin before I had trouble with a rash, but afterwards, they seemed like a natural substitute.  I usually make a batch every couple weeks with – depending on the season – blueberries/strawberries/peaches/bananas/pumpkin or whatever, but I never thought to add in figs. Then I had a lightning bolt moment and I couldn’t wait to get them in the oven fast enough…

If I were making scones, I’d throw in some walnuts, but with all the almond meal in these, I didn’t think it was necessary.  But feel free if you want to add extra nuttiness to your healthy muffins.

This is my go-to paleo muffin mix, basic, but certainly pretty workable to add in whatever spices, nuts, fruit or anything else you might enjoy.

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Paleo Fig Muffins

Ingredients

3 C almond flour
1/4 C coconut flour
1/4 t salt
1 t baking soda
1 t baking powder
2 T vanilla extract
1/4 C coconut oil, melted
1/4 C maple syrup OR brown rice syrup OR agave nectar
1/4 C coconut milk*
2 eggs
1 1/2 C fresh figs, cut into bite-size pieces
2-3 T cinnamon

Directions

Preheat oven to 350.
In a medium size mixing bowl, combine almond flour, coconut flour, salt, baking soda, baking powder, and cinnamon. Stir to combine.
Pour in coconut oil, eggs, maple syrup, coconut milk, and vanilla; mix well.
Gently fold in figs.
Line muffin tins with paper cups. Divide batter into paper cups.
Bake for 22-25 minutes.
Makes about 15 muffins.
*If you’re using bananas, only add in 1/8 C of coconut milk.

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