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Pre-heat oven to 350 degrees and grease your muffin pan. I use silicone so it doesn't require anything.
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In a bowl, add all of the dry ingredients: almond meal, flour, salt, baking powder, flax seed and zest of a lemon and mix these together.
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In a separate bowl mix the eggs and then add the vanilla, coconut milk and yogurt. Mix contents.
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Puree the figs and dates into a paste
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Add the dry ingredients to the wet ingredients and mix well. Add the coconut oil, dates and/or figs and frozen blueberries. Mix well together.
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Spoon into your muffin tray and place in the oven.
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After 14 -20 minutes take out your muffins and let sit for a few minutes to cool before removing them from the muffin tray. I created 24 mini-muffins and those cook quicker than larger muffins.