Fig Banana Bread/Muffins

Fig Banana Bread/Muffins

Ingredients:

2 medium ripe bananas, mashed
1/2 cup unsweetened applesauce
2 flax eggs (2 Tbsp ground flax + 5 Tbsp water set aside)
1 tsp pure vanilla extract
2/3 cup sucanat (sugar cane natural)
1 cup almond flour
1 cup GF oats, ground
1/4 cup tapioca flour (or arrowroot or cornstarch)
1 tsp baking soda
3/4 tsp sea salt
1/2 tsp cinnamon
1 1/2 cups chopped fresh figs
1/4 cup enjoy chocolate chips, optional
sliced fresh fig for garnish, optional
additional sucanat for top of muffins, optional

Instructions:

Preheat oven 350.  Line large or small muffin pans with silpat liners or cupcake papers or Grease a 9x5 loaf pan and line with parchment paper

Mix flax egg and set aside

In a large bowl, mash banana, stir in applesauce and vanilla.  Add sucanat and mix well. Set aside

In a small bowl, whisk together, almond flour, oat flour, tapioca flour, baking soda, salt and cinnamon.  Fold in figs and chocolate chips if using. 

Combine wet and dry ingredients until blended.  Do not over mix. 

Transfer batter into muffin cups. Garnish with sliced figs and a sprinkle of sucanat if desired.  Bake large muffins 25 minute Bake smaller muffins 20 minutes.  If making a loaf, bake 55-60 minutes Take from oven when toothpick comes out clean. Set on cooling rack 5 minutes.  Remove from pan and let cool completely.   Store in fridge or freeze