Breakfast · Snack

Sweet Fig Muffins

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Vegan, Veggie Mac & Cheese’!

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Now onto these muffins!

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I loveee figs! So every fig season I get very excited. – Note, fig season is late June through early fall.

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With so many health benefits & such a delicious taste, you can see why I get excited for these little fruits!

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One last thing before getting to the recipe. I am vegan except for that I use honey. I shared this a while back. But as I have been getting questions again as to why I use honey. See below 🙂

Honey v. Agave

Image result for honeyagave 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

I buy local, organic honey. Local beekeepers will not use dangerous factory-farming methods, & it helps maintain your local bee population 🙂

Sweet Fig Muffins

  • Servings: 6 muffins
  • Difficulty: easy
  • Print

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Ingredients

Dry Ingredients:
  • 1 1/2 c quick oats (gluten free if needed)
  • 1/4 c coconut flour
  • 1 T chia seeds
  • 1 T antioxidant powder
  • 1 tsp baking powder
  • 1 tsp baking soda
Wet Ingredients:
  • 1/2 c unsweetened apple sauce
  • 1/4 c organic raw honey*

*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 🙂

Additional:
  • Fresh Figs

Directions

  1. Preheat oven to 350F.
  2. Spray 6 muffin tins with non-stick cooking spray.
  3. In a large bowl add & whisk all dry ingredients.
  4. Add in your wet ingredients & mix until combined.
  5. Use an ice-cream scooper to divide batter among the 6 muffin tins. (could also form batter into cookie shapes).
  6. Cut your figs in half & lightly press fig slices into the top of your muffins.
  7. Bake for 12 minutes. Enjoy!

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I hope everyone had a great weekend!

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Breakfast · Snack

Cardamom Fig Smoothie & Fig Apricot Muffins

Oh yes, more figs! For fig nutrition facts & more fig recipes see my previous post. You can follow my blog to receive notifications when new recipes are posted as well as my Instagram: @thekellydiet.

So this post contains TWO fig recipes because I ate them together for breakfast & highly recommend you do the same.img_2039

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

Image result for honeyI 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. Image result for yum

Let’s get baking!

Fig Apricot Muffins

  • Servings: 7 muffins
  • Difficulty: easy
  • Print

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Ingredients

Dry Ingredients:
  • 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
Wet Ingredients:
  • 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 🙂

Fold ins:
  • 3 dried apricots, sliced & diced
  • 1 large fresh fig, sliced & diced
Top:
  • 1 fresh fig, sliced

Directions

  1. Preheat oven to 350F.
  2. Spray 7 muffin tins with non-stick cooking spray.
  3. In a large bowl add & whisk all dry ingredients.
  4. In a separate small bowl add & whisk all wet ingredients.
  5. Pour wet into dry & mix until just combined.
  6. Fold in the diced apricots and figs.
  7. Divide batter among the 7 muffin tins.
  8. Top with extra fig slices & press slightly into the batter.
  9. Bake for 12 minutes. Enjoy!

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Cardamom Fig Smoothie

  • Servings: 1
  • Difficulty: easy
  • Print

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Ingredients

  • 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

Directions

  • Add all ingredients to a blender.
  • Blend until smooth. Enjoy!

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My dog patiently waiting for muffin scraps & getting to link my smoothie cup clean 🙂

Who will you share your muffins with?!