Spiced Maple & Fig Muffins with Toasted Coconut Dust

Serves | 12 muffins

1/2 cup unsweetened coconut flakes

2 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon kosher salt

1/4 cup packed dark brown sugar

1 1/4 cups vanilla or plain almond milk, divided

1/4 teaspoon fresh orange zest

1/2 cup dark maple syrup

2 large eggs, beaten

2 teaspoons vanilla extract

1/2 cup coconut oil, warmed until liquefied

1 cup chopped dried mission figs

2 teaspoons sugar

Preheat the oven to 375°F. Grease a 12-cup muffin tin.
In a food processor, pulse the coconut flakes until they become a very fine dust. Set aside.
In a large bowl, mix the Multiuso flour, baking powder, cinnamon, nutmeg, cloves, salt, and brown sugar.
In a separate bowl, whisk together 1 cup of the almond milk, orange zest, maple syrup, eggs, and vanilla. A little at a time, mix the wet ingredients into the dry. Fold in the coconut oil and figs.
Divide the batter among the muffin cups and bake until the muffins are lightly golden and almost set, about 20 minutes. Remove the muffins from the oven and evenly brush the tops with the remaining 1/4 cup almond milk and sprinkle them with the coconut dust and sugar. Bake for an additional 12 to 15 minutes until the coconut is toasted and lightly golden brown.
For a decadent spread, mix together 1 stick of softened unsalted butter with 2 1/2 tablespoons maple syrup. Serve the maple butter with the warm muffins.