In recent years I have decided that fresh figs are quite delightful. That has not always been my opinion. Until we moved next door to families that grew fig trees, I had only experienced figs in the all too familiar Fig Newton. So, over the years it has been my mission to anticipate this time of the year and invent some wonderful recipes incorporating beautiful fresh figs. This year I focused on baking. My family loves muffins, pancakes, fresh bread, etc…so when my son went to pick figs, he naturally thought muffins would be a good place to begin.
I made a post last week discussing the health benefits of mulberries, and lucky for you, figs are from that same family. Figs grow on the Ficus tree and are known for their abundance of fiber. But, they also contain a high level of potassium which helps to control blood pressure. A low intake of potassium rich foods and a high intake of sodium, can sometimes lead to hypertension or high blood pressure. Eating nutrient dense foods such as figs can help decrease your potential risk for such medical issues.
Fresh Fig & Wild Blueberry Muffins
2 cups sprouted spelt flour
1/4 cup ground flaxseed
2 tsp aluminum free baking powder
1 tsp baking soda
1/2 cup coconut oil
1/4 cup maple syrup
1 tsp vanilla extract
1 tsp lemon extract
3/4 cup almond milk
1/2 cup fresh figs – chopped
1/2 cup wild blueberries – fresh or frozen
Preheat oven to 350. Line a 12 cup muffin tin with liners. In a large bowl, combine all the dry ingredients and whisk together to ensure incorporation. Add the wet ingredients except the fruit and stir until well incorporated. Fold in the fruit and lightly mix. Using an ice cream scoop or large spoon, spoon mixture into muffin tin. Fill to about 3/4 full. Bake for 17 minutes or until golden brown.