Oatmeal and Fig Muffins

  • Serves : 6 muffins
  • Preparation : 45 minutes
  • Cooking/Cooling : 30 minutes


  • 175 ml (¾ cup) all-purpose flour
  • 125 ml (½ cup) whole-wheat flour
  • 125 ml (½ cup) oat flakes
  • 60 ml (¼ cup) firmly packed brown sugar
  • 7.5 ml (1 ½ tsp.) baking powder
  • 2.5 ml (½ tsp.) salt
  • 1 ml (¼ tsp.) cinnamon
  • 125 ml (½ cup) dried figs, pitted and chopped
  • 125 ml (½ cup) walnuts, lightly roasted and finely chopped
  • 125 ml (½ cup) iÖGO Greek 0% Plain yogurt
  • 125 ml (½ cup) milk (1%)
  • 60 ml (¼ cup) unsalted butter, melted
  • 1 large egg, lightly beaten

Good to know…

Fresh figs are very delicate; they can be kept in the refrigerator for 2 days. Dried fruit can be kept for 6 to 8 months in a cool, dry place, away from the light.

Full of good things and almost as easy to carry as yogurt!


Preheat oven to 200°C (400°F).

Line muffin pan with 6 paper liners, or butter and flour a muffin pan.

In a medium bowl, combine the all-purpose and whole-wheat flours, oats, brown sugar, baking powder, salt, cinnamon, figs and walnuts.

In a small bowl, blend the yogurt, milk, melted butter and egg with a whisk.

Add the yogurt mixture to the dry ingredients and gently blend to form a dough.

Spoon the batter into the muffin cups, filling to the top. Bake for 30 minutes.

Cool for 5 minutes before removing from pan and place on a rack.

Serve the muffins with juicy, fresh and iÖGO 0% Greek Plain yogurt.

Snack times best friend.

iÖGO offers a wide selection of delicious yogurt products made with real fruit and no artificial colours or flavours.

Learn more about  iÖGO >