GF Muffins to Enjoy this Spring…

GF Ivory Teff & Fig Breakfast Muffins

Now that spring is finally here (and we have had plenty of rain and flash flooding to prove it!), I always start to crave muffins.  They are so light and full of flavor.  You can pair them with just about anything depending on what you add to them.  A lemon muffin is great as a side to a salad, banana muffins or blueberry are excellent for snacks or dessert.  Here is a hearty, not too sweet breakfast muffin that will provide plenty of energy for your mornings… and very welcome along side your favorite morning beverage!

GF Ivory Teff & Fig Breakfast Muffins

Ingredients:

• ¾ cup ivory teff flour
• ½ cup sorghum flour
• ¾ cup tapioca starch flour
• ½ cup arrowroot starch
• ¼ cup amaranth flour
• ¼ cup millet flour
• ½ cup coconut sugar
• 1 Tbls baking powder
• 1 Tbls flax seeds, ground
• ½ tsp xanthan gum
• ¼ tsp cinnamon
• 1/8 tsp sea salt
• 1/3 cup coconut oil, slightly melted
• 2 eggs, room temperature
• 1 ¼ cup warm coconut milk

Fig Filling:

Fig Filling!

• 10 figs, soaked in warm water and stems removed
• ¼ cup cooked teff (brown or ivory seed)
• 2 Tbls slightly melted coconut oil
• ½ lime, juice only
• ¼ cup quinoa flakes

Crumb Topping:

• ½ cup sorghum flour
• ½ cup tapioca starch
• ¼ – ½ cup coconut sugar
• ¼ cup quinoa flakes
• ¼ tsp cinnamon
• 4 Tbls cold coconut oil

Method:

1. Fig Filling: Blend all ingredients in a food processor and set aside.
2. Crumb Topping: Blend all ingredients in a food processor and set aside.
3. Muffins:  Preheat oven to 350 degrees and line muffin tin with parchment liners.
4. In a medium bowl, mix together the dry ingredients, except for the coconut sugar. In a stand mixer, cream the coconut oil and coconut sugar together. Add the eggs and mix until fluffy.
5. Add the coconut milk and dry ingredients slowly, mixing well.  Stop mixer to scrape down sides and then mix again on medium speed for 1 minute.  Let stand 5 minutes.
6. Fill muffin tin ½ full with batter, add 1 tsp of fig filling to the center of each muffin cup and top with additional batter.  Each muffin cup should be about ¾ full.  Sprinkle crumb topping on top of each muffin.
7. Bake at 350 degrees for 25-30 minutes.  Remove from oven, cool for 5 minutes and then remove muffins from tin to a wire rack.  Cool completely before serving!

Enjoy!