Fig and Apple Muffins

Adapted from Valley Fig Growers

  • Batter:
  • 2 1/3 cups unbleached flour
  • 1 1/4 cups light brown sugar, packed
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 whole egg
  • 4 ozs fat-free plain yogurt
  • 3 tbsps olive oil
  • 10 ozs Granny Smith apples, peeled and diced
  • 8 ozs dried figs, chopped
  • Topping:
  • 1/4 cup light brown sugar, packed
  • 3 tbsps almonds, sliced
  • 3 tbsps rolled oats
  • 1 tsp cinnamon
  • 1 tbsp margarine, melted
Fig and Apple Muffins
Preheat oven to 375. Prepare 18 standard muffin pans with cooking spray; set aside. In a medium sized bowl, combine flour, brown sugar, baking soda, one teaspoon cinnamon, and salt. Mix well and set aside. In a larger mixing bowl, combine egg, yogurt, and oil. Add dry ingredients. Mix until all is moistened. Fold in diced apples and figs. Spoon batter evenly between prepared pans; set aside. Meanwhile to prepare topping, combine remaining brown sugar, almonds, rolled oats, remaining cinnamon, and margarine. Sprinkle evenly over top each muffin. Bake muffins for 25 minutes or until toothpick inserted in center comes out clean.
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Posted: 1/17/2019
Muffins & Cupcakes
Rated by 0 users (0.00)
WW Points* : 3.95
18 servings
Nutrition Facts
Servings Per Recipe 18
Amount Per Serving
Calories 211
Calories from Fat 34 (16%)
% Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 10g 3%
Sodium 196mg 8%
Potassium 93mg 31%
Total Carbohydrate42g 14%
Dietary Fiber 3g 12%
Sugars 26g
Protein 3g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.