These may not be my best looking muffins, but they’re like a chocolate chip cookie and fig newton wrapped into one. They’re dense, the figs are complimented by cardamom and the dark chocolate adds a bittersweet taste. I stumbled upon dried whole figs at a TJ Maxx/Homegoods when home in Maine, but I’m sure you can find them anywhere. As you know, I like making muffins with protein powder so they’re a bit heartier, nutrient-dense and keep me full longer. I reallyyyyy enjoyed these Chocolate Fig Protein Muffins, and they were both friend and boyfriend approved (which are both necessary measures of approval).
Ingredients (makes 12 muffins; serving 1-3 muffins).
- 1/2 c oats
- 1/4 c almond meal flour
- 3/4 c plant-based vanilla protein powder of choice
- 1 t baking powder
- 1/2 t cardamom
- Pinch of salt (about 1/16 t)
- 1 banana, mashed
- 1 egg
- 3/4 c unsweetened vanilla almond milk
- 1 T maple syrup
- 1 t vanilla extract
- 3 dried figs, diced (make sure the stems are removed!)
- 1/4 c dark chocolate chips
- Preheat oven to 350ºF and grease a muffin pan with cooking spray or line pan with liners.
- In a small blender or food processor, grind oats into a flour. Transfer to a large bowl.
- Add remaining dry ingredients — almond flour through salt — and mix well.
- Add wet ingredients — banana through vanilla — to the dry ingredients and blend well until a smooth batter forms.
- Fold in chopped figs and chocolate chips.
- Spoon batter into greased or lined tins so the tin is 3/4 full.
- Bake for 18-22 min. Muffins should be firm, just beginning to brown and a toothpick will come out clean when done.
- Cool on a wire rack.
- Have 1-3 muffins depending if for breakfast or as a snack.