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  • thewellnessforlife

Pistachio Fig Muffins (grain free, dairy free)


Makes 12 Muffins


  • 1 Cup almond flour

  • 1/2 Cup coconut flour

  • 3/4 Cup monkfruit sweetener (white granular)

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1/2 tsp cinnamon

  • 1/2 Cup creamy nut butter (almond, peanut butter or any nut butter of choice)

  • 2 tsp almond extract (optional substitute: vanilla extract)

  • 3 Large eggs

  • 1/2 Cup nut milk (almond, cashew or any nut milk of choice)

  • 1/2 Cup de-shelled pistachios

  • 10 Fresh black figs


  1. Preheat oven to 350F,

  2. Whisk together the dry ingredients (save the pistachios and figs for later),

  3. Add in the wet ingredients and mix until the batter is smooth,

  4. Roughly chop the pistachios and set aside,

  5. Clean and remove the stem from the figs. Roughly chop 5 figs into large chunks and set aside. Take the remaining 5 figs, cut them into slices 12 slices and set these aside to garnish the muffins later,

  6. Fold into the batter half of the chopped pistachios (save the remaining half to top the muffins later) and the roughly chopped figs,

  7. Grease a muffin pan and fill each muffin cup with the batter 3/4 the way up,

  8. Top each muffin with the remaining pistachios and one slice of fig,

  9. Bake for 30-35 minutes or until the muffins are dark golden brown.

Storage: store on the counter for 2-3 days, in the fridge for 5 to 7 days or in the freezer for up to one month.



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