Fig & Walnut Breakfast Muffins.

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chopped figs and bowl of carrots.

How to Make Fig & Walnut Breakfast Muffins

Step 2: Prep the Fruit

Place the canned crushed pineapple and freshly shredded Granny Smith apple in a fine-mesh strainer set over a liquid measuring cup. Using clean hands or the back of a spoon, press the fruit mixture firmly to extract as much juice as possible. Reserve this precious juice – you should have about ⅓ cup. This concentrated fruit juice will become our natural flavor enhancer.

grated apples draining in strainer.

Step 3: Reduce the Juice

Transfer the reserved fruit juice to a small saucepan and bring to a boil over medium-high heat. Cook, stirring occasionally, until the juice reduces to about 2 tablespoons (this should take 3-5 minutes). The reduction concentrates the flavors beautifully. Remove from heat and let cool slightly while you prepare the other ingredients.

pineapple juice in pot.

Step 4: Mix Dry Ingredients

In a medium mixing bowl, whisk together the all-purpose flour, Lakanto monk fruit sweetener, baking soda, baking powder, ground cinnamon, and salt until well combined. Add the chopped walnuts, chia seeds, and hemp seeds, stirring to distribute evenly throughout the flour mixture.

dry ingredients and walnuts in a bowl.

Step 5: Combine Wet Ingredients

In a separate bowl, whisk together the cooled reduced fruit juice, melted light butter, egg, and vanilla extract until the mixture is smooth and well incorporated.

beaten egg.

Step 6: Fold Together

Using a rubber spatula, gently fold the wet ingredient mixture into the dry ingredients until just barely combined – don’t overmix as this can make the muffins tough. Then carefully fold in the drained pineapple-apple mixture, shredded carrots, and chopped dried figs until evenly distributed.

muffin batter.

Step 7: Bake

Divide the batter evenly among the 6 prepared muffin cups, filling each about ¾ full. Bake for 22-25 minutes, rotating the muffin tin halfway through baking time for even browning. The muffins are done when they’re golden brown on top and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

raw batter in muffin tin.

Step 8: Cool and Enjoy

Let the muffins cool in the tin on a wire rack for 10 minutes before removing. This prevents them from falling apart. Remove from the tin and enjoy warm, or let cool completely before storing.

baked muffins.

How to Store Your Muffins

These apple walnut muffins stay fresh and delicious with proper storage:

Room Temperature: Store in an airtight container for up to 3 days. Place a paper towel in the bottom of the container to absorb excess moisture.

Refrigerator: Keep in the fridge for up to 1 week in an airtight container. Let come to room temperature before eating, or warm briefly in the microwave.

Freezer: These mini veggie muffins freeze beautifully for up to 3 months. Wrap each muffin individually in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator or microwave from frozen for 30-60 seconds.

Pro tip: I like to freeze them individually wrapped so I can grab on

Fig & Walnut Breakfast Muffins.

Frequently Asked Questions

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but they’ll still be delicious.
Each muffin contains approximately 180-200 calories, depending on exact ingredient brands used. The monk fruit sweetener and light butter help keep calories lower than traditional muffins.
Absolutely! Use about ½ cup of chopped fresh figs. Just note that fresh figs add more moisture, so the baking time might need to be extended by 2-3 minutes.
The shredded carrots blend seamlessly into the batter, providing nutrition and natural sweetness without an obvious vegetable taste. They’re perfect for getting extra veggies into your day!
Yes! This recipe doubles well. Use a 12-cup muffin tin or bake in two batches. The baking time should remain the same.
Definitely! These cinnamon breakfast muffins are perfect for meal prep. Make a batch on Sunday and you’ll have grab-and-go breakfasts all week.
Since we’re already using monk fruit sweetener, the sugar content is quite low. You could reduce it slightly, but the natural fruit sugars from the pineapple, apple, and figs provide most of the sweetness.

Use the large holes of a box grater or the shredding disc of a food processor. Don’t peel the apple – the skin adds fiber and nutrients!

Yes! Substitute the light butter with vegan butter or coconut oil (melted and cooled). The texture will be slightly different but still delicious.

The tops should be golden brown and spring back lightly when touched. A toothpick inserted in the center should come out clean or with just a few moist crumbs – not wet batter.

Fig & Walnut Breakfast Muffins.

Fig & Walnut Breakfast Muffins

A healthier choice for breakfast can still be a muffin if it is made with carrots, walnuts, apple, pineapple and figs. Throw in some chia and hemp seeds and you've got a protein packed breakfast in a delicious little cake.
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Brunch
Cuisine General
Servings 6 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 1/3 Cup Canned crushed pineapple
  • 1 Small Granny Smith apple, peeled and shredded
  • 1/2 Cup Walnuts, toasted
  • 3/4 Cup All-purpose flour
  • 1/4 Cup Lankato Monk Fruit (sugar substitute)
  • 1/2 Teaspoon Baking soda
  • 1/4 Teaspoon Baking powder
  • 1/4 Teaspoon Ground cinnamon
  • 1/4 Teaspoon Salt
  • 1 Tsp. Chia seeds
  • 1 Tsp. Hemp seeds
  • 3 Tablespoons Land ‘O Lakes canola butter, melted and cooled
  • 1 Large egg, room temperature
  • 1/4 Teaspoon Vanilla extract
  • 1/3 Cup Shredded carrot (1 carrot or purchased already shredded)
  • 1/3 Cup Dried Figs, cut into 1/4-inch pieces

Instructions
 

  • Adjust oven rack to middle position and heat oven to 350F degrees. Spray 6 cups of a muffin tin with cooking spray. Place pineapple and shredded apple in fine-mesh strainer set over liquid measuring cup. Press fruit dry, reserving juice; juice should measure about 1/3 cup. Bring juice to boil in a small pot over medium-high heat and cook until reduced to 2 tablespoons, 3 to 5 minutes; let cool slightly.
  • Mix flour, Lankato sweetener, baking soda, baking powder, cinnamon, and salt in a medium bowl. Add the nuts, chia seeds and hemp seeds.
  • In separate bowl, whisk cooled juice, melted butter, egg, and vanilla together until smooth. Gently fold juice mixture into flour mixture with rubber spatula until just combined, and then fold in drained pineapple-apple mixture, carrots, and figs.
  • Divide batter evenly among prepared muffin cups. Bake until muffins are golden brown and toothpick inserted in center of muffin comes out clean, 22 to 25 minutes, rotating muffin tin halfway through baking.
  • Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and enjoy!
Keyword baked goods, breakfast, brunch, healthier choice
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