Fig Coconut Muffins
So delicious! Fresh figs, bananas, flax, honey, and lots of coconut flavor with a caramel glaze finish.
Recipe Prep Yields approx. 30-32
Batter:
2 organic bananas - very ripe
1 cup organic shredded coconut - unsweetened
1 tbsp. organic nutmeg - freshly ground
1 tsp. organic Ceylon cinnamon
2 tsp. Himalayan salt
1/2 cup raw honey
2 cups organic coconut sugar
1 cup organic extra virgin coconut oil
1 can. organic coconut milk - 13.5oz
3 pastured or organic eggs
1/2 cup organic flax - freshly ground
2 cups organic whole wheat flour - chemical free
1 tbsp. baking powder - aluminum free (Rumford)
2 1/2 - 3 cups fresh organic figs - cut into small bits
15 - 16 fresh organic figs cut into 1/4's to place on top of muffins
Glaze:
1/4 cup organic butter
1/2 cup organic coconut sugar
2 tbsp. organic white wine vinegar
Place the butter and coconut sugar into a small pan over medium high heat.
Whisk continuously - carefully - as it melts and pulls together.
Then whisk in the white wine vinegar. Remove from heat and let cool
some as you prepare batter.
Unbleached muffins cups
Preheat oven to 350 degrees
In large mixing bowl, blend the bananas into a puree. Then add in the
next 9 ingredients and mix well. Add in the flax, flour, and baking powder.
With a large spoon, stir in the figs.
Fill the muffin cup up to 3/4 full. Place 2 of the 1/4's of figs on top and then
drizzle with the glaze. Bake for about 25 minutes. Enjoy!
