top of page

Fig & Yoghurt Cupcakes

Makes 12 cupcakes



1 cup almond meal

1/2 cup coconut flour

1/2 amaranth flour

2 tsp ground ginger

1 tsp cinnamon

1/2 tsp salt

1 tsp baking soda

3/4 cup coconut sugar

6 figs, diced

1 cup coconut yoghurt

2 eggs


2 tsp beetroot powder*

1/4 cup butter

3 heaped spoons firm coconut cream

2 tsp honey or maple syrup


Preheat the oven to 180

Heat a small pan on the stove and add the diced figs and 1/8 cup water. Bring to the simmer stirring occasionally to prevent the figs sticking to the bottom. Once the liquid is gone, turn off the heat and allow to cool.

Whilst the figs are on the stove, prep the mixture by adding to a large bowl, the flours, spices, baking soda, salt and coconut sugar. Stir well to combine.

In a seperate bowl pour the coconut yoghurt and eggs and whisk together. Pour the wet mix into the dry, stirring to combine.

Finally add in the figs and fold through.

Grab a muffin tray and portion out the mix evenly.

Pop the tray into the oven and bake for 30 minutes, or until a skewer comes out clean.

Whilst cooking, being making the icing by adding the butter, coconut cream, honey and beetroot powder into a blender.

Blitz slowly to combine.

Once the muffins are cooked, place on a cooling rack to bring to room temperature before icing them.


Jenna Poole

Clinical Nutritionist

*This gives the icing a pink colouring, alternatively you could use greens powder for green or turmeric for yellow

Recent Posts

See All

Lamb Neck Slow Cook

Perfect for those Winter Nights or A slow cooked Sunday Meal Ingredients: 1 tbsp coconut oil 1kg Lamb Neck OR Osso Bucco 1 onion, diced 1/2 Bunch Celery, chopped 1 Carrot, chopped 1/2 Fennel Bulb, cho


bottom of page