Fresh Fig & Oatmeal Muffins


When’s the last time you sank your teeth into the fuchsia-colored flesh of a fresh fig? No, Fig Newtons don’t count. Unless you’re a fig aficionado, it’s probably been awhile, hasn’t it? If you live in California, odds are favorable that there’s an old fig tree growing somewhere in your neighborhood, along a creek, or maybe at your own home. Go out and harvest some or visit your farmer’s market this weekend. If you have never had a fresh fig, for the love of Pete, go get some. Then bake these fig muffins. You might just fall in love…


I’ve had a long-standing fascination with figs. They’re just sexy. Quite possibly the sexiest fruit ever. Right up there with strawberries and kiwis. I mean, what’s not sexy about a fig? You can wear the leaves like loin cloths. Enough said. You could even wear one while you bake these muffins. Your partner will think that’s really sexy. But you’d better hurry cause figs are going out of season like loin cloths are going out of style.


Notice the lumpy, heart-shaped bite I took from this fig? That’s because I heart figs.


When you bake a treat at home, you know exactly what’s in it. You control what goes in your mouth. No hidden preservatives, GMO’s, rancid vegetable oils, or pesticides. Just good stuff. These are made with spelt flour, which is easier to digest than wheat. They’re sweetened with real maple syrup instead of refined sugar, and the coconut oil is a much healthier fat than most vegetable oils you find in muffins today.


These muffins are so incredibly delicious and stupid easy to make. You mix the dry ingredients together. Then you mix the wet ingredients together. Then you mix the dry and wet ingredients together…see where this is going? Chop the fresh and dried figs and fold them into the batter. Scoop into 12 greased muffin tins and bake at 350 for 20-25 minutes.


You can freeze the muffins individually in aluminum foil, then store them in a ziplock bag. They make a great grab-n-go treat to take on your final summer camp trips or picnics.


I hope you enjoy these as much as I do!

Coach Jackie

Fresh Fig & Oatmeal Muffins

Yield: 12 Muffins


  • 2 Cups spelt flour
  • ½ Cup oatmeal
  • 2 Tsp baking powder
  • 1 Tsp baking soda
  • ½ Tsp salt
  • ½ Cup coconut oil
  • ¼ Cup maple syrup
  • 1 Tsp vanilla
  • 1 Tsp lemon extract
  • 2 Eggs
  • ¾ Cup milk, preferably raw milk
  • 1 Cup fresh figs
  • ½ Cup chopped dried figs
  • Oatmeal, garnish
  • Poppy seeds, garnish


  1. Preheat oven to 350 degrees.
  2. Combine dry ingredients.
  3. Combine wet ingredients, mixing thoroughly.
  4. Fold in fresh and dried figs.
  5. Pour into greased muffin tin. I use coconut oil spray.
  6. Sprinkle tops of muffins with oatmeal and poppy seeds for garnish.
  7. Bake at 350 for 20-25 minutes.
  8. Serve warm and enjoy!