After making protein bars a few weeks ago, I was left with half a container of fresh figs and nothing to do with them. Sure I probably could have eaten them straight from the container but where’s the fun in that, right?
So I wracked my brain for awhile thinking about something new and different that I could do with figs. Traditionally, figs are paired with a savor item to balance their delicate sweetness. Since figs stuffed with goat cheese seemed to be a little trite, I tried brainstorming other dishes that work perfectly with sweet and savory components.
Instantly, I thought of muffins. You can literally make a muffin out of anything and make it delicious. On some of the food chat boards, people suggested pairing figs with rosemary. So I figured why not try a fig rosemary muffins.
I also substituted a little steel cut oats for the flour so that the muffin would have a little crunch. If you don’t have steel cut oats on hand, feel free to sub in another crunchy grain like millet. Or if you don’t like crunch feel free to use flour instead 
Fig Rosemary Muffins
Ingredients:
- 2 1/4 cup whole wheat flour
- 1/3 cup steel cut oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon dried rosemary
- 1 cup non-dairy milk (I used coconut milk)
- 1 chia egg (1 tablespoon chia and 3 tablespoons water)
- 1/4 cup applesauce
- 1/4 cup coconut oil
- 1/2 cup raw sugar (or you could sub in honey)
- 4 figs, chopped into bite sized pieces
Method:
Preheat oven to 400 degrees.
Make your chia egg (or flax egg or use a regular egg if you don’t care 
). Add chia and water, whisk together, and allow to set while you make the rest of the recipe.
In a large bowl, combine your dry ingredients, flour, oats, baking powder, baking soda, salt, and dried rosemary.
In a small bowl, combine wet ingredients, non-dairy milk, chia egg, applesauce, coconut oil, and sugar, and whisk.
Add wet ingredients to the bowl containing the dry ingredients and whisk together.
Fold in chopped figs until combined.
Scoop fig mixture into greased 12 tin muffin pan.
Bake for 15 minutes.
Remove and allow the muffins to cool completely.
As usual, as soon as these babies started to cook, Mr. A wanted a bite. He’s always trying to sneak my treats before I can photograph them.
Luckily for him, one of the muffins broke in half when I tried to remove it from the pan (I ran out of non stick spray so lazy me cook them in an ungreased pan…there was bound to be at least one muffin casualty).
It was pretty hilarious watching him try these muffins. He’s never really tried figs before (fig newtons don’t count) so I think he was expecting something sickenly sweet.
When it turned out to be a savory muffin, he got a big smile on his face and said, “I love your muffins. They are always so hearty.”
Cue the swoons.
