I made these muffins for my aunt, who can’t have wheat and who donated the figs to me! She also gave me her old Vitamix, which I used to grind up the oats for the flour.
These muffins are very dense but not heavy or tough. They have a nice chew to them! If you don’t have (or don’t like) fresh ripe figs, try using a fresh peach or two.
makes 12 muffins
About 2 1/2 c. oats (ground into 1 1/2 c. flour)
1/2 c. sugar of your choice
3/4 c. soy milk
2 tbsp. ground flax
1/2 c. applesauce
20 small, very ripe figs
1/2 c. chopped walnuts
1/2 tsp. ground cinnamon
1/2 tsp. almond extract
1 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. cider vinegar
1/2 tsp. salt
1 tsp. baking powder
Preheat oven to 350 degrees F. Line a standard sized cupcake sheet with paper cups and set aside.
Grind up your oats in a blender or food processor until they’re super fine. You may need more or fewer oats, so measure how much flour you end up with after grinding. You need 1 1/2 cups! Add your flour to a large mixing bowl.
Add the figs to the blender or food processor. Blend until they’re completely mushed, like applesauce. Set aside.
In a separate bowl, whisk together your ground flax seeds and soy milk. Set aside.
Add the rest of the dry ingredients to your oat flour. Give it a good stir around to make sure the ingredients are mixed pretty well.
Begin to pour your wet ingredients, including the blended figs, into the bowl with the dry. Stir it well, making sure to scrape the bottom of the bowl to get the flour stuck to the bottom.
You can either spoon the batter in, or use a piping bag to pipe the batter into the cups, depending on the size of the walnut pieces. Whatever you’re most comfortable with is fine!
Bake at 350 degrees F for 45 minutes or until done!
Tags: Gluten Free, muffins
