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FRIENDS OF LOU: Kelli Armstrong – Gluten-Free Wholemeal Fig Muffins

Great for school lunches or morning tea these are a smaller superfood muffin as opposed to the fluffy cake-life muffins. Packed full of goodness that will keep you full for longer.

Gluten-Free Wholemeal Fig Muffins


  • 2 cups organic gluten free flour (add 1 tspn of xanthan gum if not included)
  • 1/2 LSA meal or millet
  • 1/3 cup ground flaxseed
  • 1 teaspoon ground ginger
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • a pinch of sea salt
  • 2/3 cup organic maple syrup or rice malt syrup
  • 2/3 cup your choice of milk
  • 2/3 cup extra virgin olive oil
  • 1 cup chopped dried figs – you can use dried peaches or apricots too


  1. Preheat oven to 180C
  2. Line muffin tray
  3. Whisk flour, almond meal, baking powder, baking soda, salt, ginger, LSA and flaxseed in a large bowl
    I used my Grandma’s vintage-style whisker but you can use something electrical and more modern
  4. In another smaller bowl mix wet ingredients
  5. Fold wet ingredients into the dry ingredients and add figs or drive fruit last
    Tip: toss figs/peach lightly in a pinch of dry mixture before adding to folded mixture
  6. Spoon ingredients evenly into muffin cups and bake until golden brown – approx 15-20 minutes


Lunch Lady Lou

Kelli Armstrong

Kelli is a freelance writer who has had a 15-year career in the magazine publishing industry working in Australia, the Middle East and the US. Discovering her passion for health and nutrition three years ago after eliminating sugar, caffeine and alcohol from her diet, Kelli is now studying to be a health coach. Kelli’s rules are to move her body every day, cook wholesome (organic whenever possible) food and explore the world. ‘I love the outdoors, clean food, super smoothies, family, friends, sunshine, the beach, staying fit and healthy, and thanking my body every day for carrying me through this beautiful life.’

Connect with me at Coogee CatFacebookInstagramTwitter.


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