Preheat the oven to 375 degrees Fahrenheit.

Gather all the ingredients together.

Add all the dry ingredients such as the all-purpose flour, almond flour, baking powder, salt, sugar, and cinnamon to a larger or medium sized bowl and stir well.

Then, add in the wet ingredients such as the egg, almond milk, olive oil, and vanilla extract and stir well.

Rinse, dry, and chop up the figs and gently fold the chopped figs into the mixture. I saved 4 slices of figs to use to adorn the tops of the muffins with, but that is totally optional. Once the ingredients are mixed together, the batter should be thick – somewhere between cookie dough and cake batter.

After this, using the spoon, heap up mounds of the thick batter onto a baking tray lined with parchment paper or a Silpat to form the muffin tops. Then, bake at 375 degrees F for 17-19 minutes.

After they are done baking, let them sit on the pan until they are cool to handle. If you try to transfer these to cool on wire racks as soon as they come out of the oven, they might fall apart. So, I usually let these cool on the baking tray for about 10–15 minutes before I transfer them to a wire rack to cool.