Monday, August 29, 2022

Whole Wheat Fig and Honey Muffins

These are delicious and healthy muffins packed with nutrition and are the perfect breakfast! These eggless muffins are made with whole wheat flour, Greek yogurt, honey, figs, and nuts, providing the complete nutrition to kick start the day.

These muffins can be served as such and are an amazing on the go snack. For a more delicious experience, serve with a drizzle of honey or honey butter. These are my favorite ways to have it. 

Figs are available everywhere and the tree in my backyard is also loaded with fruits. Figs are an excellent source of iron, calcium, potassium, Vitamin, A, Vitamin C, an fiber. Figs help in overall gut health and can also help with sodium-potassium balance, thereby regulating the blood pressure. Therefore, it is a great idea to include them in diet in as many possible ways, or simply as a snack. While snacking on them is amazing, the magical flavor of honey and figs is addictive to me. When I get some honey and figs for snacking, immediately the whole process becomes unstoppable. I can describe the flavor to be irresistibly divine! The combination of figs and honey is ultimate to me just like jackfruit and honey. These two perfect pairs are great in this muffin!

Baking eggless with honey is a little challenging. When it gets baked, all of a sudden, the liquid content increases inside the oven and causes the bake to sink in the middle. After many trials, I have made the batter a little thicker so it balances out while baking and results in a perfect baked product. This is my go to breakfast for the same reason as well as for the fact that it is made with figs and honey!

This recipe uses whole wheat flour. All purpose flour can also be used as per preference. The flaxseed powder works as the binder in this muffin replacing egg and also provides good omega acids enhancing the nutrient profile. The flaxseed powder to milk ratio is high and this gives a better binding in this muffin. Walnuts and almonds are my favorite nuts to use in these muffins, but feel free to try with your favorite nut(s).

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

makes 12

Whole wheat flour - 1.5 cups
Flaxseed powder - 2 tbsp
Milk - 1/4 cup plus 3 tbsp
Greek yogurt - 2/3 cup
Butter - 4 tbsp, room temperature
Honey - 1/4 cup
Brown sugar - 1/2 cup, packed
Salt - 1/8 tsp
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Cardamom powder - 1/4 tsp
Fresh figs - 1 cup, chopped
Walnuts - 1/2 cup, chopped


Preheat the oven to 350 degrees F. 

Add the milk to flaxseed powder and set aside for 10 minutes to gel.

Add the whole wheat flour, baking powder, baking soda, and salt to a bowl. Mix thoroughly and set aside.

Add the flaxed egg, brown sugar, honey, Greek yogurt, cardamom, and butter to a bowl and whisk. 

Add this to dry ingredients and combine quickly.

Fold in the chopped figs and walnuts.

Scoop the muffin batter into lined muffin pans. Bake at 350 for 19 minutes.

Remove from the oven, cool completely. Serve at room temperature or warm, with a drizzle of honey and/or butter, or honey butter!

August #MuffinMonday Recipe Links:


  1. I am so jealous of your fig tree, Radha! My grandmothers both had big beautiful trees with abundant fruit so summertime was such a joyful time to visit. Wonderful muffins!

  2. I am so jealous that you have figs in your backyard. Fresh figs here are nearly $2 each. I love them and I do buy them for me during the very short season that we are able to get them.

  3. I've only ever eat figs in "Newton" form so I'm excited to give these a try!