Banana Muffins with Chunky Fig Jam

These muffins are not only vegan but gluten-free as well. The star ingredient here is the banana, which brings its own level of sweetness. The fig jam is a wonderful compliment to the chewy banana goodness, especially when both are served warm. You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Ingredients

2 medium very over-ripe bananas

1 cup Natvia natural sweetener

1 cup unsweetened vanilla almond milk or soy milk

2 cup gluten free flour blend

0.5 teaspoon salt

1.5 teaspoon baking powder

0.25 cup vegan chocolate chips or cacao nibs (optional)

0.25 cup dried figs, chopped and rehydrated in 1 1/2 cups water

2 tablespoon Natvia natural sweetener

Method

Preheat oven to 170C. Line a muffin tin with muffin liners or spray with cooking spray. You can also use a silicone pan.
Mash bananas with Natvia and unsweetened vanilla almond milk until mostly smooth (some chunks are okay).
In separate bowl, mix together gluten free flour blend, salt, and baking powder.
Pour wet ingredients into dry. Stir until combined. If using chocolate chips, fold into batter gently.
Spoon evenly into muffin tin. Bake for 28-30 minutes.
While muffins are cooking, bring figs and Natvia (along with the water they were rehydrated in) to a boil. Boil for 5 minutes, keeping a close eye to assure that it doesn't burn. Reduce heat to low and allow figs to dissolve a bit and jam to thicken for about 5 minutes. Remove from heat and set aside.
Cool muffins 10 minutes in pan before removing to enjoy warm, or transferring to a cooling rack to cool completely.
Spoon glaze over muffins.