Gluten Free Fig Muffins

Fresh fig jam folded into gluten free muffin batter for a moist and delicious breakfast or snack.

1 cup buckwheat flour
1 cup brown rice flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup coconut sugar
2 chia eggs (2 tablespoons chia seeds + 6 tablespoons water)- or 2 regular eggs
1 teaspoon vanilla extract
1/4 cup coconut oil
1 cup fig jam (boil fresh figs in a little water until soft and puree- see here) or any flavor jam will work
2 fresh figs sliced thin, optional

View the full recipe at The Organic Dietitian →