Whether you’re using canned figs or fresh ones, you can make scrumptious fig oatmeal muffins with this recipe. Plus, because they’re oatmeal, they stay super moist even days later. If you’re looking for a healthier, better comfort food, these oatmeal fig muffins are for you.
What to Do with an Abundance of Figs?
Only recently did my parents’ fig tree die, so for all the years of my upbringing, we had an abundance of figs. Especially since the tree was planted near our well shed.
For a number of years, we ate what fresh figs we wanted, then left the remainder for the wasps, birds, and other critters to enjoy. That was until we decided to try our hand at canning figs. Now we can have figs all year round.
It took quite a while for me to perfect this fig oatmeal muffin recipe. Even folks who don’t like fig newtons have enjoyed them. I hope you enjoy them too.
What Do You Need to Make Homemade Fig Oatmeal Muffins?
No ripe banana, fancy oils, or flax meal needed for this easy recipe. Just the following simple ingredients:
- quick oats
- butter, softened
- brown sugar
- white sugar
- Fresh or canned figs, mashed
- All purpose flour
- baking soda
- chopped pecans (if desired)
You’ll also need a small bowl, a large bowl, and muffin pans.
A full printable recipe card with measurements and instructions is included at the bottom of this post
How Do You Make Fig Oatmeal Muffins?
You’ll want to start by preheating your oven to 350 degrees Fahrenheit and prepping your muffins pans. I normally line my tins with paper liners, but you can also grease the pans with some cooking spray, butter, or bacon grease, if you prefer.
Next, measure your oatmeal into a small bowl, then bring your water to a boil. I typically do this in a glass measuring cup in the microwave, but you can also do it in a saucepan on the stove.
Pour the boiling water over the oatmeal, making sure all oats are submerged/moistened, and set aside.
To a large mixing bowl, add your softened butter and both your sugars. Cream them together until smooth with a large spoon or electric mixer.
Next, beat in your eggs.
Then stir in your mashed figs.
Now for your dry ingredients.
Sift together the following ingredients: flour, cinnamon, salt, and baking soda. You can do this in a separate medium bowl if you desire or just add them straight to your wet ingredients. Stir until just blended.
Next, fold in your oatmeal and mix until just combined.
If you like nuts, add them to the fig mixture last. In my house, I typically like nuts more than my husband, so I’ll put half the batter in one muffin pan before I stir in half of the pecans.
Once all your ingredients are combined, spoon batter into the wells of the muffin tin until they’re each about 2/3 full. If I’m doing half with nuts and half without, I’ll sprinkle a few chopped nuts on the tops of the ones with nuts, so we can tell which is which once they’ve been cooked.
Finally, slide your pans into your preheated 350-degree oven, and bake for approximately 20-25 minutes or until the top of the muffins are golden and spring back when touched.
Fig Oatmeal Muffins FAQs
“How do you store leftover fig muffins?”
Store your remaining muffins in an airtight container.
“How long will these fig oatmeal muffins keep?”
In a sealed container, these muffins will keep for a couple of days on the counter or in the refrigerator for about 4 days. If you’re meal prepping, you can also freeze these yummy muffins for a good 3-4 months or more before the freezer may affect the taste.
“How do you reheat leftover oatmeal fig muffins?”
I normally just pop mine in the microwave for a short bit, but you could also use the air fryer or a double boiler (if the lights are out).
“I’m making fresh fig muffins. What do I do if my batter seems a little dry?”
You can add up to 1/4 cup of buttermilk (or milk or perhaps almond milk) to the mixture if needed.
“Can I make these oatmeal fig muffins gluten free?”
You bet. I’ve done it many times. Simply substitute the all-purpose flour with your favorite gluten-free measure-for-measure flour. You could probably even use oat flour, but I haven’t tested that theory.
“Can I use chopped walnuts instead of pecans in this easy recipe?”
If you prefer, sure thing.
“Can I use dried figs in this moist fresh fig muffin recipe?”
Honestly, I never tried dried figs so I can’t say that would work or not. If you try it, please leave us a comment and let us know.
“My fresh figs weren’t very sweet. How do I sweeten my muffins once they’re cooked?”
I totally understand this predicament. Try drizzling some maple syrup over your hot muffins.
“Can I use a casserole dish instead of muffin pans with this recipe?”
Sure thing. You’ll need 2 8×8 pans or a 9×13 cake pan unless it’s a deep casserole dish. You could even divide the batter into two bread pans.
Just remember that the cook time will need to be adjusted for the different pan(s). Test the center with a butter knife or toothpick and make sure it comes out clean before removing the pan(s) from the oven.
Serve ’em Up!
These homemade muffins serve up wonderful for breakfast with some sausage, bacon, and/or eggs, or as an afternoon snack with some hot tea or coffee (if you’re a coffee drinker). You can even add a spat of butter for an extra bit of yum.
Room temperature or hot with scoops of vanilla ice cream, these muffins taste great. How ever you serve them, I hope you and the whole family enjoy this healthy treat.
Happy Trails and Happy Cooking!
Other Oatmeal Recipes That May Interest You
- Breakfast Take Along Cookies
- Apple Oatmeal Muffins
- No-Bake Chocolate Oatmeal Cookies (by my friend Janice)
- 1 cup quick oats
- 1 1/2 cup water
- 1/2 cup unsalted butter, softened
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 3 eggs
- 1 cup figs, mashed
- 1 3/4 cup all-purpose flour (regular or gluten-free)
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup chopped pecans (if desired)
- Preheat oven to 350 degrees Fahrenheit and prep muffins pans by greasing the tins or lining them with muffin papers.
- Measure oatmeal into small bowl. Boil water in a glass measuring cup in the microwave or in a saucepan on the stove. Pour boiling water over oatmeal, making sure all oats are submerged/moistened, and set aside.
- In large mixing bowl, add softened butter and both sugars. Cream together until smooth.
- Beat in eggs.
- Stir in drained, mashed figs.
- Sift together flour, cinnamon, salt, and baking soda, and stir into fig mixture until just blended.
- Fold in oatmeal and mix until just combined.
- If desired, fold in nuts.
- Divvy batter into muffin cups, filling approximately 2/3 full.
- Bake at 350 degrees Fahrenheit for approximately 20-25 minutes or until tops are golden and spring back when touched.
- Serve up with breakfast or as an afternoon snack with hot tea/coffee. Add a spat of butter for an extra bit of yum.
If you prefer a bread, you can two 8x8 pans, one 9x13 cake pan, or two loaf pans, instead of muffin pans. You could even divide the batter into small bread pans.
Just remember the cook time will need to be adjusted for the different pan(s). Test the center with a butter knife or toothpick and make sure it comes out clean before removing the pan(s) from the oven.