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Buckwheat Fig Muffins

This baked good uses the bounty of figs that can be found in late summer. Hearty and naturally sweetened with fresh figs and honey, these muffins are grounding and nourishing. Gluten-free and dairy-free.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Course Breakfast
Servings 12 servings

Equipment

  • muffin tin

Ingredients
  

  • ¼ cup dairy-free milk of choice
  • ½ teaspoon apple cider vinegar
  • 1 cup buckwheat flour
  • ¾ cup oat flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 large egg beaten
  • 1 cup plain full-fat greek or coconut yogurt
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • 13 - 14 fresh figs, 10 finely chopped and 3 to 4 thinly sliced depending on size; see note

Instructions
 

  • Preheat the oven to 350 degrees F. Line a muffin tin with muffin liners or coat with cooking spray.
  • In a medium bowl, whisk together the dairy-free milk and apple cider vinegar. Set aside.
  • In a separate large bowl, combine the buckwheat flour, oat flour, cinnamon, baking powder, baking soda, and sea salt. Stir to combine.
  • To the bowl with the milk and vinegar mixture, add the beaten egg, yogurt, honey and vanilla extract. Whisk until creamy.
  • Pour the wet ingredients into the bowl with the flour mixture. Fold in the chopped figs.
  • Evenly distribute the batter to each cup of the muffin tin, filling each one about ⅔ to ¾ of the way to the top (about a heaping 1/4 cup). Top each with 1 to 3 of the thin fig slices (depending on size). Bake 18 to 22 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool in the muffin tin, about 10 minutes, before transferring to a wire rack to cool completely.

Notes

My figs were relatively large. I chopped 10 for the muffin batter, and thinly sliced three for the topping. 
Keyword Dairy-free, Gluten-free, Nut-free, Oil-free, Soy-free, Tree Nut-free