Banana and Fig Chocolate Chip Muffins


It took me two tries to get this recipe right, which is unusual for me. It’s unusual because either I never try again once I screw up a recipe or I get it right the first time. The first batch of these Banana and Fig Chocolate Chip Muffins, which rather were Giant Banana and Fig Chocolate Chip Crumbs, were so good that I had to try again.

Banana and Fig Chocolate Chip Muffins | almost getting it together

Banana and Fig Chocolate Chip Muffins

If you haven’t figured it out yet, I stick spinach in everything that stands still. I don’t know why I have a fear of not getting enough greens, when in truth, if I’m not careful my skin tone is going to resemble Kermit the Frog. I am seriously just waiting on bananas to go ripe so I can make another batch of these. The avocados make them really creamy, just like when you add them to smoothies.

Banana and Fig Chocolate Chip Muffins | almost getting it together

Don’t let the green color scare you away.

5.0 from 1 reviews
Banana & Fig Chocolate Chip Muffins
Prep time
Cook time
Total time
A gluten-free, added sugar free snack that can be enjoyed any time of the day.
Recipe type: Gluten Free
Cuisine: Snack
Serves: 12
  • 2 bananas
  • 3 cups spinach
  • 1½ cup rolled oats
  • ½ cup unsweetened almond milk
  • ½ cup dried figs
  • ½ cup unsweetened carob chips
  • ⅓ cup avocado (1/2 avocado)
  • 1 egg
  • 2 tbsp hemp seeds
  • ½ tsp baking powder
  • ¼ tsp cinnamon
  • ⅛ tsp pink himalayan sea salt
  1. Preheat oven to 350F degrees.
  2. Spray muffin tins or silicon muffin liners with coconut oil.
  3. Put all ingredients except carob chips in a high powered blender (aka a Vitamix) or food processor.
  4. Process until completely combined and it looks like a smoothie.
  5. Fold in carob chips with a spatula.
  6. Pour mixture evenly into prepared tins.
  7. Bake for 20-25 minutes, until tops begin to brown and a fork inserted comes out clean.
  8. Store in an air tight container in the refrigerator for up to one week.
Nutrition Information
Serving size: 1 muffin Calories: 112 Fat: 3.6 g Saturated fat: 1.2 g Carbohydrates: 18 g Sugar: 8.8 g Sodium: 45 mg Fiber: 3.3 g Protein: 3.3 g

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17 comments on “Banana and Fig Chocolate Chip Muffins

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Jessie on August 21, 2014 7:59 am

I haven’t made muffins in forever & nor have I ever added spinach into my baked goods. I think it’s because I’m afraid Joshua will look @ me like I’m crazy & refuse to eat them. Haha!
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Caitlin on August 21, 2014 8:39 am

Haha I couldn’t figure out what was making them green till I looked at the recipe :P These look good! Adding to my baking list for things to do when I have time on my hands in two weeks!
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Charlotte @ Commitness to Fitness on August 21, 2014 9:09 am

I love that they’re gluten free!! These look amazing. I’m eating a banana right now and all i keep thinking is that this banana would be better if it was a banana fig muffin :)
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Susie @ SuzLyfe on August 21, 2014 10:29 am

I love putting random veggies into muffins and such. And fig is allllways a winner, in my opinion.
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Erin @ The Almond Eater on August 21, 2014 12:04 pm

Lol I can’t wait for your skin to turn green ;)
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Sam @ PancakeWarriors on August 21, 2014 12:15 pm

With this ingredient list, I bet even crumbs were amazing :) I love that you add greens to your baking, it’s something I am going to try! I personally can’t get enough figs so thanks for the recipe!
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Lauren @ ihadabiglunch on August 21, 2014 12:33 pm

I literally just googled ways to eat figs/include them in recipes because I’ve heard they’re amazing this time of year. I love the idea of throwing spinach in here…hopefully my family doesn’t notice the slight green color haha because they are anti-greens in their desserts
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Lindsay on August 21, 2014 5:45 pm

i love figs! great combo with the chocolate too! you’re on a green food roll! love it!
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Matt @ Runner Savvy on August 21, 2014 8:10 pm


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Sarah Grace on August 21, 2014 10:33 pm

Banana,figs and chocolate chips?! That sounds like the perfect dessert. I loved eating dried figs like candy on my sugar detox!

xoxo Sarah Grace, Fresh Fit N Healthy.

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Amanda @ .running with spoons. on August 22, 2014 3:29 pm

Wanna hear a crazy story? I once made muffins using sunflower seed butter, and while they came out of the oven looking perfect, the next day they turned green. I thought they went bad or something, but apparently the sunbutter reacts with baking soda to turn green. Who knew?!
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Dana on August 23, 2014 1:43 am

Love all the “green stuff” — especially the use of avocados! And figs, come on — YUM!
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Davida @ The Healthy Maven on August 23, 2014 9:15 pm

I tend to get recipe fails in waves. So I’ll fail at like 3 recipes in a row, fall into a deep state of depression, turn to drink and then make an epic comeback. It’s how I roll….Actually I can tell you the last fail I had, and it’s cause I was baking with protein powder which for some reason HATES me. Maybe I just need to add spinach to everything and it will all be okay. Oh wait, I do.
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[…] my breakfasts, lunches and snacks for the week. I’ll also make things like energy bites, banana and fig chocolate chip muffins and granola to have before or after my […]

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Whitney Carney on October 18, 2014 4:47 pm

Made these and they were seriously delicious! Mine were slightly greener for some reason though. :) I didn’t mind.

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Cassie on October 19, 2014 12:35 am

Yay, that is awesome news! Thanks so much for letting me know :)

[…] that is about to go bad (so guilty of adding spinach to everything… but it IS delicious in my Banana and Fig Chocolate Chip Muffins). I’ve just had a bananas amount of over-ripe bananas lately… finally I gave up on […]

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