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Ingredients40 m servings 82 cals
Original recipe yields 24 servings (24 muffins)
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- Place half of the figs in a blender; blend until smooth. Chop remaining figs with a sharp knife.
- 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.
- Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.
Per Serving: 82 calories; 1.3 g fat; 16.5 g carbohydrates; 1.8 g protein; 23 mg cholesterol; 80 mg sodium. Full nutrition
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