These are THE YUMMIEST muffins ever!! I got the great idea from “Eat Drink Paleo”
I made a few modifications, but didn’t use their topping recipe at all. I wanted something creamy and less sweet, so I made the paleo frosting, which is SO good and makes these muffins a real treat for dessert or with a cup of coffee in the morning (I did both:)
- Palm Shortening to grease the muffin tins
- 1/2 Cup Water (to soften figs)
- 6 ounces of dried figs (about 3/4 cup or 10-12 figs)
- 1 1/2 Ripe Banana
- 3 Tbs. Coconut Flour
- 2 Eggs
- 1 Tbs. Vanilla Extract
- 1/2 tsp. Baking Powder
Preheat oven to 365. Grease your muffin tins with the palm shortening. Cut the little stems off of the figs and put them in a small pan with the water. Heat on medium until they begin to enlarge and soften while you prepare the rest of your ingredients (stir occasionally).
In your food processor, combine the eggs, bananas, coconut flour, vanilla and baking powder. Blend on high until completely smooth. Remove the figs from the heat, take them out of the water and add to the other mixture in the food processor. Pulse on high again a few times until the figs are blended evenly in the batter.
Pour the batter in 6 of the cupcake holders (I add water in the empty holders). Bake for 22 minutes and allow to cool.
- 1/2 Cup Palm Shortening
- 1/4 Cup Honey
- 1 tsp. Vanilla Extract
- 2 Tbs. Arrowroot Powder
- 2 Tbs. Coconut Flour
- 1/8th tsp. Salt (I used pink Himalayan sea salt)
- 2 Tbs. Melted Coconut Oil
- 2 tsp. Cashew Milk
In your mixing bowl, combine all ingredients except for the coconut oil and cashew milk. Blend on high speed until the batter becomes thick, like frosting. Turn the mixer to low and slowly add the coconut oil and cashew milk until blended completely.
Once the muffins have cooled a little bit (you don’t want the frosting to melt off) lather your preferred amount of frosting on each.
If you want to get REAL crazy in the morning, enjoy these with a mimosa, minus the O.J.