1) Preheat the oven to 160°C.
2) Lightly grease muffin pans or cupcake cases.
3) Rinse the orange with water, cover with 2 cups of water, and let it boil covered in a small pot for ten minutes until soft. Meanwhile, soak the figs and dates in the remaining 1 cup of water.
4) Remove the orange from the water and cut it into quarters once cool.
5) Transfer the dates, figs, and soaking liquid (water) with the orange quarters to a food processor. Add the milk and pulse until a smooth paste. Set aside.
6) Mix the remaining wet ingredients – the eggs, oil, and apple cider vinegar in a large bowl.
7) Add the dry ingredients (almond flour, gluten-free flour, cacao, spices, baking soda, baking powder and salt) to the wet mixture.
8) Add the fig, date and orange mixture. Do not overmix.
9) Scoop the mixture in the muffin tin and bake for 15-20 minutes until done, a tester comes out clean once inserted into the middle of the muffin.
*Notes.
These muffins will last for 2-3 days fresh if kept in an airtight container.
These muffins freeze very well. Just make sure you pack them in an airtight container with baking paper in between.
