Black Mission Fig Muffins

I am really excited about this post!  Why?  Because these muffins turned out wonderfully!  They are gluten-free, grain-free, low in sugar and photographed beautifully.  I’m not ashamed to say the whole batch of these Black Mission Fig Muffins was eaten in one day.


If you’ve seen my recipes before, you know i’m not a fan of loading my baked goods with sugar.  I will sometimes sweeten treats with maple syrup or honey, but prefer using whole fruits like dates or in this case dried black mission figs.  It has taken time for me to fine-tune my taste buds and actually prefer foods lower in sugar (anyone else like 100% cocoa?) but now it comes so naturally.  I find that I feel better when I eat a diet lower in sugar; which isn’t saying that I eat low carb – I love my carbs 🙂 


If you have a preference for sweeter treats, then by all means add a little extra to these Black Mission Fig Muffins.  (I would recommend a tablespoon of maple syrup or honey.)  Anyway, enough talk…let’s get to the recipe 😉

Black Mission Fig Muffins


  • 10-12 dried black mission figs (about 75 grams)
  • 1 Tbsp coconut flour
  • 1 Tbsp collagen peptides/gelatin (Vital Proteins)
  • 2 Tbsp pumpkin seed protein powder (Omega Nutrition)
  • 1/4 Cup arrowroot starch (Bob’s Red Mill)
  • 1/4 tsp baking powder
  • cinnamon to taste
  • pinch of Himilayan pink salt
  • 2 eggs
  • 1/4 tsp vanilla extract
  • 1/4 Cup unsweetened almond milk


  1. Preheat oven to 350 degrees (I used my toaster oven)
  2. Chop dried figs into small pieces (discard stems if any).
  3. Combine all dry ingredients into a large mixing bowl and stir.
  4. Add wet ingredients and stir.
  5. Pour batter into cupcake molds (approximately 6 regular sized muffins).
  6. Bake at 350 degrees for 20 minutes.
  7. Let muffins cool, then decorate with desired toppings.

I drizzled my muffins with Wallaby Organic Plain Kefir, thickened with Vital Proteins Collagen.  Then added sliced black mission figs, cacao nibs and cinnamon.


I was surprised with how well the dried figs baked.  They were moist and soft, but not soggy, and added just the right amount of flavor.  I have also tried this recipe using dried Turkish Figs and they worked well too.


Have you ever baked with figs?  If so, what is your favorite recipe?


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