01 October 2013

Fig + Carob Oat Muffins

After about 2 months of varying versions of corn muffins, I decided it was time for a change.
I was browsing the blog My New Roots, when I came upon her Carob & Fig Muffin Recipe. While hers look much prettier than mine, I'm sure they taste just as good.

For me the most difficult (but rewarding) part was finding fresh figs!
These were so much more difficult to find than I thought they would be. I went to 4-5 different grocery stores before I found some. 
If you've never eaten a fresh fig (as I hadn't) you are missing out! They're like natures candy, they are so good, and sweet, and beautiful!

Anyhow, back to the recipe... Typically I modify bloggers recipes quite a bit, however these were already gluten free, so i only modified them to be vegan and slightly altered the sugar but only because of price and what I had available. The recipe was super simple + easy.

5-7 figs
2 cups rolled oats (to be ground)
1/4 cup carob powder
1/2 cup honey (or anything similar)
1/2 cup coconut milk (or anything similar)
1/2 cup applesauce
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
zest of one lemon
2 tbsp. chia seeds + 6 tbsp. water

1. Combine chia seeds + water, stir, set aside
2. Blend oats in food processor until a rough flower is created.
3. Mix all dry ingredients (Including step 2)
4. In a separate bowl combine all wet ingredients + chia seed gel should be ready by now
5. Combine.
6. Chop figs, gradually add to mixture.
7. Spoon into greased muffin tins
8. Bake at 350 degrees for 20-30 minutes

Yield: I made mini-muffins and this recipe made about 40 of them
I would gather if you used full size muffin tins you would have about 12-15.

These are not the most beautiful little muffins, so adding a slice of fig to the top adds another dimension of beauty. I feel that if something as small as leaving a tiny piece of fig on top helps why not do it?! :)