So this post contains TWO fig recipes because I ate them together for breakfast & highly recommend you do the same.
I have made these muffins multiple times before using chopped dates instead of fresh figs. They are truly some of my favorite muffins. They are quick & easy to make as well as sweet & healthy. The sweetness come from raw honey.
The Raw Honey v. Agave Debate
I support a mostly plant-based diet. Things that I still use that are not vegan are plain greek yogurt & organic raw honey.
agave nectar isn’t all that it’s cracked up to be: It has a low-glycemic index because it’s largely made of fructose, the single most damaging form of sugar. It has the highest fructose content of any commercial sweetener on the market.
Raw honey has less fructose than most agave & is the only natural sweetener with other health benefits, which include anti-microbial, heart-healthy & anti-inflammatory effects.
Raw honey is a natural, unprocessed food (No added preservatives, colorings, or flavorings). Just the hard work of thousands of honeybees.
My suggestion to people concerned about harming bees is to buy local, organic honey. Local beekeepers will not use dangerous factory-farming methods, & it helps maintain your local bee population 🙂
Getting back to the recipes, this smoothie is 100% vegan & simply delicious.
Let’s get baking!
Fig Apricot Muffins
- 1 c old fashioned or rolled oats
- 3/4 c oat flour (Add oats to a blender & blend until reaching a flour consistency)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/3 c organic raw honey* or agave
- 1/2 c unsweetened apple sauce
- 1 tsp vanilla extract
*Agave nectar has a low-glycemic index b/c it’s largely made of fructose, the single most damaging form of sugar. Opt instead to buy local, organic honey. Local beekeepers will not use dangerous factory-farming methods, & it helps maintain your local bee population 🙂
- 3 dried apricots, sliced & diced
- 1 large fresh fig, sliced & diced
- 1 fresh fig, sliced
- Preheat oven to 350F.
- Spray 7 muffin tins with non-stick cooking spray.
- In a large bowl add & whisk all dry ingredients.
- In a separate small bowl add & whisk all wet ingredients.
- Pour wet into dry & mix until just combined.
- Fold in the diced apricots and figs.
- Divide batter among the 7 muffin tins.
- Top with extra fig slices & press slightly into the batter.
- Bake for 12 minutes. Enjoy!
Cardamom Fig Smoothie
- 1/2 a frozen banana, sliced
- 3 fresh figs, stem-removed
- 1 c unsweetened cashew milk (or other plant-based milk of choice)
- 3/4 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cardamom
- Add all ingredients to a blender.
- Blend until smooth. Enjoy!
My dog patiently waiting for muffin scraps & getting to link my smoothie cup clean 🙂
Who will you share your muffins with?!