Gluten-Free Coconut Fig Muffins
- 3/4 cup cup brown rice flour
- 3/4 cup gluten free oat flour
- 1/2 cup almond meal
- 1/2 cup shredded unsweetened coconut
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/3 teaspoon allspice
- 2 eggs, lightly beaten
- 2/3 cup honey, warmed
- 1/3 cup avocado or light olive* oil
- 1/3 cup water
- 1 cup fresh figs, chopped
- 1/2 cup pecans, chopped
Butter muffin pan and set aside. Place rice flour, almond meal, coconut, baking soda, cinnamon, and allspice in a mixing bowl. Add eggs, honey, oil, water, figs and nuts and mix with a fork. Spoon into muffin tins. Bake in a 375 oven for 23 minutes.
*Trader Joe’s Trader Grotto’s Sicilian (cold pressed) Extra Virgin Olive Oil is a blend of three olives from Sicily, packaged in Italy in a beautiful bottle. It’s light and delicious. Store it in the dark and use up within a month.