Gluten Free Fig Muffins (with Real Ingredients)

Fig Muffins

I still had a lot of figs leftover from my yard and needed to find more delicious ways to use them up.  I told you I had them coming out of my ears!  There are worse things then having too many ripe figs on hand, this I know.  After falling in love with my Cashew Flour Fig Pinwheel Cookies, I wanted to come up with something a little different but just as healthy and nutritious for a new recipe.  I haven’t made any muffins in awhile and I was imagining a moist muffin with homemade fig jam marbled throughout, similar to my cookies.  My mouth waters all over again just thinking about it.

Fig Muffins 5

I love to bake but gluten free baking with real food can sometimes be a bit of a challenge.  I don’t like using ingredients like xanthum gum in my gluten free baking.  People with digestive problems generally should avoid xanthan gum because its structural properties may produce unpleasant gut symptoms.  Xanthan gum is produced by bacterial fermentation of a sugar-containing medium.  Some manufactures use corn, soy, dairy, or wheat as a medium which may be a problem in you have severe allergies.  That whole process doesn’t really sound like real food to me anyway…so I avoid it if I can.

Fig Muffins 7

Fig Muffins 2

If you are avoiding gluten because you have to or just because you want to it is important to do it in the healthiest way possible.  A lot of gluten free foods, recipes, and products can still be highly processed and contain a lot of questionable ingredients.  Gluten free doesn’t automatically equal healthy.  Here is an example of some chocolate creme cookies:

Tapioca Flour, Rice Flour, Vegetable Shortening (Palm Oil, Soybean Oil, Canola Oil, Alpha-Tocopherol As An Antioxidant), Confectioner’s Sugar, Cassava Flour, Sugar, Tapioca Syrup, Water, Corn Starch, Milled Flax Seed, Egg Whites, Dextrose, Natural Vanilla Flavor, Soy Lecithin, Salt, Ammonium Bicarbonate, Sodium Bicarbonate, Colored With Beta-Carotene, Xanthan Gum.  

Fig Muffins 6

These cookies are filled with refined oils and four (yes 4) different kinds of refined sugar.  Yikes!  Let’s not fight a gluten intolerant battle with gluten free junk food.  The good news is that it is very possible to still live gluten free in a healthy way that still satisfies your taste buds.  These gluten free fig muffins are my solution.  You can’t even tell they are gluten free and everyone can enjoy them.

Fig Muffins 4

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 1/2 dozen

Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. Add flours, baking powder, salt, and sugar to a bowl and mix to combined.
  3. Add in chia eggs, vanilla, coconut oil, almond milk and 1/2 cup of the fig jam.
  4. Mix to combined well.
  5. Fold in the other 1/2 cup of fig jam until the batter is moist but thick and the jam is still marbled throughout the batter.
  6. Add the batter to lined or greased muffin pans.
  7. Add thinly sliced fresh figs on top of the batter if desired.
  8. Bake until golden brown and a knife comes out clean 20-30 minutes.
  9. Store in an airtight container for up to 5 days.
  10. Freeze for up to one month.

Recipe Notes

*choose organic ingredients when possible.

Gluten Free Fig Muffins

www.theorganicdietitian.com
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 1/2 dozen

Ingredients

  • 1 cup buckwheat flour
  • 1 cup brown rice flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup coconut sugar
  • 2 chia eggs 2 tablespoons chia seeds + 6 tablespoons water- or 2 regular eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil
  • 1 cup fig jam boil fresh figs in a little water until soft and puree- see here or any flavor jam will work
  • 2 fresh figs sliced thin optional

Instructions

  1. Preheat oven to 350 degrees.
  2. Add flours, baking powder, salt, and sugar to a bowl and mix to combined.
  3. Add in chia eggs, vanilla, coconut oil and 1/2 cup of the fig jam.
  4. Mix to combined well.
  5. Fold in the other 1/2 cup of fig jam until the batter is moist but thick and the jam is still marbled throughout the batter.
  6. Add the batter to lined or greased muffin pans.
  7. Add thinly sliced fresh figs on top of the batter if desired.
  8. Bake until golden brown and a knife comes out clean 20-30 minutes.
  9. Store in an airtight container for up to 5 days.
  10. Freeze for up to one month.

Recipe Notes

*choose organic ingredients when possible.

 

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  1. Hi!
    Figs are awesome. Thanks for the recipe.
    I made the muffins, though when combining wet with dry ingredients, the batter turned out very dry. There were missing liquids in the recipe.. I added 1/2 cup of almond milk, and the final result was PERFECT.
    They were all vanished after 5 minutes 😀
    Definitely best muffins I made so far!

    1. Thank you so much and you are absolutely correct…the liquid was missing! I hate that when that happens but thank you for letting me know. I will updated the recipe. I am so happy that you enjoy these!

    1. Hi Katie, I don’t see why not. Since the maple syrup is a liquid and coconut sugar is drier you may find that the batter needs a little more liquid like some additional fat or water. You may have to try it and see. Let me know how it goes.

  2. I love this recipe, made twice. A question: can i use whole wheat pastry flour? Yes, i realize they will not be gluten free, but i have it and want to use. Do u know the recipe adjustments?

    Thanks so much

    1. I am so glad that you love these muffins! I would say you should be able to exchange 1:1 for the flour but I can’t say for sure as I haven’t tested it.

  3. I think I am going to make these! Except I want to substitute something for the almond milk. Would you suggest regular milk or do you think buttermilk would work? 1 to 1?