Step 1

Preheat the oven to 375°F and grease eight cups of a muffin tin with softened butter.

Step 2

Place the butter in a small saucepan over medium heat. Cook, swirling the pan occasionally, until the butter smells nutty and rich brown bits appear in the bottom of the pan. Remove from the heat and let cool slightly.

Step 3

Whisk together the almond flour, sugar, cassava flour, and sea salt in a large bowl.

Step 4

Add the egg whites, vanilla bean paste, and almond extract and stir to combine. Add the brown butter and stir again.

Step 5

Divide the batter between the greased muffin cups (it's fine if it comes almost all the way up to the top). Place a halved fig, cut side up, on top of each one.

Step 6

Bake for 15-17 minutes, until rich golden brown around the edges and set in the middle. Cool completely in the pan on a rack, use a thin knife to loosen the edges if needed, and serve.