Description
Delicious Pistachio Fig Muffins That Brighten Your Morning
Ingredients
Scale
- 2 cups Almond flour
- 1/2 cup Coconut flour
- 1/2 cup Monkfruit sweetener
- 1 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/2 cup Creamy nut butter
- 1 teaspoon Almond extract
- 3 large Eggs (at room temperature)
- 1 cup Nut milk (any plant-based milk)
- 1 cup De-shelled pistachios (roughly chopped)
- 10 pieces Fresh black figs (5 chopped, 5 sliced for garnish)
Instructions
- Preheat your oven to 350°F.
- Whisk together almond flour, coconut flour, monkfruit sweetener, baking soda, salt, and cinnamon in a large bowl.
- Add creamy nut butter, almond extract, eggs, and nut milk. Stir gently until the batter is smooth.
- Chop the pistachios roughly and set aside.
- Prepare the figs by cleaning them. Cut 5 figs into chunks and slice the remaining 5 into slices for garnish.
- Fold half of the chopped pistachios and figs into the batter.
- Grease a muffin pan and fill each cup three-quarters full with batter.
- Top each muffin with remaining chopped pistachios and a slice of fig.
- Bake for 30-35 minutes or until golden brown.
Notes
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 100 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg