Ingredients

Muffins:
• 3 cups almond flour
• 1 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup coconut sugar
• 10 large eggs
• 1 cup coconut or almond milk
• 1/2 cup coconut oil, butter or ghee, melted + more for greasing
• 2 droppers full of liquid stevia (optional)
• 1 tablespoon lemon zest (or 4 drop lemon essential oil)
• 2 tablespoons vanilla
Filling:
• 10 dried black mission figs
• 1 cup orange juice
• 1 tablespoon cinnamon
Butter:
• 1 cup salted butter, softened to room temperature
• 1/2 cup honey (maple syrup works, too)
• 2 drops lavender essential oil

Instructions

For fig filling:
1. De-stem figs and add to a small pot with orange juice and cinnamon. Cover and allow to slowly simmer until figs are plump with juice. If juice evaporates before figs are soft, add a bit more. If there’s remaining liquid once the figs have cooled, remove lid and gently reheat to evaporate extra liquid.
2. You want most of the liquid to evaporate so when you grind figs in food processor, it is the texture of a paste.
3. Chill in refrigerator for easier muffin filling.
4. If you want to skip making the filling from scratch, you can use all-fruit jam of choice instead.
For muffins:
5. Preheat the oven to 350 degrees.
6. In a large bowl, combine dry ingredients (first 5).
7. In another bowl, combine wet ingredients, blend well, and add to the dry ones. Stir until just combined being careful to not overwork the batter.
8. Grease muffin tins. I love these jumbo silicone muffin cups. I used about 1/4 cup batter for the jumbo muffins (regular size is roughly 3 tablespoons).
9. Make a hole in the filling with your finger (it should be nice and thick and hole will remain once separated) and fill with about 1 tablespoon fig filling.
10. Bake for 20-25 minutes or until cooked through.
For butter:
11. Mix honey, butter and lavender in a small bowl.
12. Add an extra drop of lavender oil for a stronger flavor.
13. If you have orange or lemon essential oil, a drop or 2 would be a nice addition, too 🙂