I have made this recipe what seems like a bajillion times these last couple weeks. If you are what you eat, I am a muffin. I even fed these to my dad and he loved them, which is my meter on how well people with no food sensitivities will like a food that is designed for people who have many.
I also took them to a little booth I set up today at my gym, Rallysport, and people really loved them! Kind of breakfast, kind of dessert or maybe its a snack…. who knows. But they sure are tasty!
Fig, Goat Cheese & Honey Muffins
Prep Time: 15 minutes
Cook Time: 8 – 12 minutes
Yields: 18 – 22 mini muffins
- 1/3 cup coconut flour
- 1 Tablespoon arrowroot powder or flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 3 Tablespoons coconut oil
- 3 – 4 Tablespoons honey
- 3 eggs at room temperature
- 1 teaspoon apple cider vinegar
- 1/3 cup chopped figs
- 4 ounces goat cheese, crumbled
- Grease a mini muffin pan with coconut oil.
- Stir together coconut flour, arrowroot, salt and baking soda.
- In a separate bowl mix together coconut oil, honey, eggs and apple cider vinegar. If your eggs are not at room temp, your coconut oil will harden. If this happens just stir extra hard! Break up those clumps.
- Mix the wet mixture into the dry. Batter will be a little thick.
- Fold in goat cheese and figs.
- Plop about 1 tablespoon of batter into each muffin slot.
- Bake for 8 – 12 minutes until tops are lightly golden and bounce back gracefully when you lightly press on them with your finger.