Honey, Fig & Yogurt Muffins with Walnuts

Recipe details

Servings: 12
Time: Under 1 hour

The natural sweetness of honey and figs are a wonderful combination with toasty walnuts in these muffins that are packed healthy goodness.


  • 1 cup (250 mL) milk, divided
  • 3/4 cup (175 mL) chopped dried figs or
  • 3/4 cup (175 mL) raisins
  • 1 1/4 cups (300 mL) all-purpose flour
  • 1 cup (250 mL) whole wheat flour
  • 1/4 cup (60 mL) ground flax seeds
  • 2 tsp (10 mL) baking powder
  • 1/4 tsp (1 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1 egg
    2/3 cup (150 mL) plain yogurt (not fat-free)
    2/3 cup (150 mL) liquid honey
    1/4 cup (50 mL) melted butter
    1 tsp (5 mL) vanilla
    1/2 cup (125 mL) chopped toasted walnuts


  1. Preheat oven to 375°F (190°C). Butter a 12-cup nonstick muffin pan or line with paper liners.
  2. Heat 1/2 cup (125 mL) of the milk and figs for 1 to 2 minutes or until slightly warmed in a glass measuring cup in microwave on Medium (50%) power or in saucepan over medium heat on stove-top. Set aside.
  3. In a large bowl, combine all-purpose and whole wheat flour, flax seeds, baking powder, baking soda and salt. In another bowl, whisk together remaining milk, egg, yogurt, honey, butter and vanilla until blended; stir in fig mixture. Pour over dry ingredients and sprinkle with walnuts; stir just until moistened.
  4. Spoon into prepared muffin pan. Bake for about 25 minutes or until tops are firm to the touch. Let cool in pan for 5 minutes. Transfer to rack to cool completely.


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Honey, Fig & Yogurt Muffins with Walnuts

Nutrition Information

per serving

Calories 264
Protein 6 g
Carbohydrate 42 g
Fat 9 g
Fibre 3.5 g
Sodium 88 mg
Calcium 122 mg