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Fresh Fig Oatmeal Muffins

Chef Lizzie

"This is a perfect way to eat figs you're not sure what to do with. To last longer, place in freezer."
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40 m servings 82 cals
Original recipe yields 24 servings (24 muffins)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  2. Place half of the figs in a blender; blend until smooth. Chop remaining figs with a sharp knife.
  3. Beat eggs, applesauce, white sugar, and brown sugar together with an electric mixer in a bowl until frothy. Mix in flour, blended and chopped figs, flax meal, cinnamon, pumpkin pie spice, baking soda, and baking powder. Slowly add flour with mixer on low; fold in oats. Spoon batter into muffin cups.
  4. Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Nutrition Facts

Per Serving: 82 calories; 1.3 g fat; 16.5 g carbohydrates; 1.8 g protein; 23 mg cholesterol; 80 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 1
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They were good, but they were little denser than I thought. That is probably because I'm not used to cooking with oatmeal and flax seed powder.