Photo: Jan Smith
12 muffins (serving size: 1 muffin)

Offer these low-fat, heart-healthy muffins as a side dish or a dessert option for your lunch buffet. To enjoy them to the fullest, heat briefly in the microwave and pair them with raspberry or orange preserves. Bake the muffins the day before, cool to room temperature, and store in an airtight container. Save leftovers for breakfast.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Lightly spoon flours into measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture.

Step 3

Place buttermilk, figs, oil, vanilla, and egg in a food processor; process until well blended. Add fig mixture to flour mixture, stirring just until combined. Divide batter evenly among 12 muffin cups coated with cooking spray.

Step 4

Combine brown sugar, oats, and butter in a small bowl; toss with a fork until combined. Sprinkle oat mixture evenly over muffins. Bake at 400° for 18 minutes or until a wooden pick inserted in center of a muffin comes out clean. Cool in pans on a wire rack for 5 minutes; remove muffins from pans, and cool completely on rack.

Ratings & Reviews

shoegal245's Review

January 19, 2013
I found this recipe in my Cooking Light Five Star Recipes book and it claimed these muffins only had 83 calories! I knew it had to be wrong. I found I had to add 1/4 cup of buttermilk as my batter was too dry. I replaced the oil with applesauce and added pumpkin pie spice for flavour. I think these would be improved with some orange zest or juice to cut the sweetness.

Buckingham's Review

January 13, 2011
I thought it was quite tasty for a muffin with whole wheat (I didn't use the pastry whole wheat, just the regular. And the topping was quite tasty also. Will make this again.

TeresaMichelsen's Review

December 07, 2008
Good for potlucks, etc. The topping was a little sweet for my taste - I'd use more oats, less sugar.