Whole Wheat Fig Muffins

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We had a dinner party a few week’s ago and I served these beautiful Turkish and Black Mission figs with cheese as an appetizer.  Problem is, I bought way too many figs from the bulk section at Whole Foods and needed to do something with them.  Since I’m always looking for a quick and easy breakfast or snack to serve the kids, muffins were on my mind!

These muffins incorporate whole wheat flour, fiber and potassium-rich figs, lemon zest, reduced fat sour cream (to cut the fat but keep them moist), and warming cinnamon (which has been found to help with blood sugar control and have anti-microbial properties).

Whole Wheat Fig Muffins

Makes 18 muffins

1 cup whole wheat flour

1 cup AP flour

1 tsp baking soda

2 tsp baking powder

1/2 tsp salt

2 tsp ground cinnamon

1 cup packed chopped Black Mission figs and/or Turkish figs

1/2 cup packed brown sugar

2 Tbsp canola or grapeseed oil

1/3 cup reduced fat sour cream

1 1/4 cups low-fat buttermilk (I made my own: 1 1/4 cups skim milk mixed with 1 Tbsp apple cider vinegar)

2 large organic cage free eggs

2 tsp vanilla extract (I suggest Nielsen-Massey)

zest of 1/2 lemon

optional: 1/2 cup chopped pecans or hazelnuts


1. Preheat oven to 400 degrees F.

2.  Whisk first 7 ingredients in a bowl and set aside.

3.  In a separate bowl, whisk together brown sugar through zest.

4.  Slowly add dry ingredients into wet and whisk together.

5. Spray cooking spray into 18 muffin wells, or  line muffin wells with paper.  Scoop mixture into muffin wells and bake for 15-18 minutes, or until golden in color and toothpick inserted into center of muffin comes clean.

These muffins are light, moist, and slightly sweet.  I love the crunch the seeds from the figs lend.  Great served warm and spread with almond butter :)

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