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Fig Muffins

5 from 10 votes
Soft, dairy-free Fig Muffins packed with fresh figs and whole grains—an easy, wholesome muffin recipe for any time of day.
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Prep Time:15 minutes
Cook Time:22 minutes
Total Time:37 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: fig, muffins
Servings: 12 servings
Calories: 193kcal

Equipment

Ingredients

  • 1/2 cup whole grain flour (whole wheat or spelt works great)
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/3 cup olive oil (or melted coconut oil)
  • 1/3 cup honey or maple syrup
  • 2 large eggs (room temp)
  • 1/2 cup unsweetened almond milk (or whatever milk you prefer)
  • 1 tsp vanilla extract
  • 6-8 fresh figs chopped (reserve 1–2 figs to slice for topping)
  • 1/3 cup chopped walnuts or pecans (optional)

Instructions

  • Preheat oven to 350°F (175°C). Line or grease a muffin tin.
  • In a medium bowl, whisk together the whole grain flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
    1/2 cup whole grain flour, 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt
  • In a large bowl, whisk together the olive oil, honey (or maple syrup), eggs, almond milk, and vanilla until smooth.
    1/3 cup olive oil, 1/3 cup honey or maple syrup, 2 large eggs, 1/2 cup unsweetened almond milk, 1 tsp vanilla extract
  • Gently fold the dry ingredients into the wet until just combined (don’t overmix). Fold in the chopped figs and nuts if using.
    6-8 fresh figs, 1/3 cup chopped walnuts or pecans
  • Divide batter evenly into the muffin tin (about 3/4 full each). Top with a slice of fresh fig for a pretty finish.
  • 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  • Let muffins cool in the pan for 5 minutes, then transfer to a rack.

Notes

  • Use room temperature eggs and milk for better mixing.
  • Gently fold batter to keep muffins light and fluffy.
  • Pat figs dry to avoid excess moisture in the batter.
  • Top muffins with a fig slice for a pretty presentation.
  • Toothpick should come out clean or with a few crumbs when done.
  • Muffins can be frozen individually and thawed as needed.

Nutrition

Serving: 12servings | Calories: 193kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 155mg | Potassium: 118mg | Fiber: 2g | Sugar: 12g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg