Olive Oil Fig Muffins
Deliciously moist muffins made with olive oil and figs, perfect for a Mediterranean meal plan focused on healthy eating.
Ingredients
Muffin Ingredients
- 2 cups whole-wheat pastry flour
- 1/2 cup almond flour
- 1/3 cup brown sugar or coconut sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 3/4 cup plain Greek-style yogurt
- 1/3 cup extra-virgin olive oil
- 1/3 cup milk (dairy or unsweetened plant milk)
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 3/4 cup chopped dried figs or fresh chopped figs in season
Optional Cinnamon Streusel
- 1/4 cup oats
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- Pinch cinnamon
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly brush with olive oil.
- In a large bowl, whisk together the whole-wheat pastry flour, almond flour, brown sugar, baking powder, cinnamon, and sea salt.
- In a separate bowl, whisk the eggs, yogurt, olive oil, milk, vanilla, and orange zest until smooth.
- Pour the wet ingredients into the dry and fold gently until just combined—don’t overmix. Fold in the chopped figs.
Baking
- If using the optional streusel, mix oats, olive oil, brown sugar, and cinnamon in a small bowl and sprinkle a teaspoon on each muffin before baking.
- Divide batter evenly among the 12 cups and bake for 18–22 minutes, until a toothpick comes out clean and tops are golden.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Measure flour correctly: spoon and level to avoid dense muffins. Ripe figs give the best flavor; if using dried, soak briefly in warm water to plump. Use maple syrup for a different sweetness profile or add a handful of chopped walnuts for texture.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 24gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 200mgFiber: 3gSugar: 5g
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