Fig and Banana Muffins

Adapted from Valley Fig Growers

  • 2 cups unbleached flour
  • 1 cup granulated sugar
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 6 ozs dried figs, chopped
  • 1 1/2 cups bananas, mashed
  • 1/4 cup olive oil
  • 2 whole eggs
  • 1/4 cup fat-free plain yogurt
Fig and Banana Muffins
Preheat oven to 375. Prepare 12 standard muffins cups with cooking spray; set aside. In a mixing bowl, combine flour, sugar, baking soda, and salt. Mix well. In another mixing bowl, combine figs, bananas, oil, eggs, and yogurt. Mix well. Add to dry ingredients. Mix until all is moistened. Pour batter evenly into prepared pans. Bake for 20 minutes, or until toothpick inserted in center comes out clean.
Email Recipe
Print Recipe
Posted: 9/24/2015
Muffins & Cupcakes
Rated by 0 users (0.00)
WW Points* : 5.00
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 255
Calories from Fat 50 (20%)
% Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 31g 10%
Sodium 160mg 7%
Potassium 108mg 36%
Total Carbohydrate32g 11%
Dietary Fiber 3g 12%
Sugars 26g
Protein 4g 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.