Need a healthy idea for something to serve on Christmas morning? Well these amazingly delicious Goat Cheese and Fig Muffins are not only tasty and festive, they are just 5 Points each.

Each healthy fig muffin is stuffed with a rich, creamy honey and goat cheese filling. They are moist and fluffy, and oh-so yummy!

The combination of the sweet figs and honey combined with the tangy goat cheese make for a wonderfully decadent treat. These yummy muffins also make a great gift to bake for your friend, neighbor, or child’s teacher!

Goat Cheese and Fig Muffins Recipe

Make a batch of these healthy Goat Cheese and Fig Muffins for Sunday morning, and then enjoy one for breakfast all week long. They’d also make a great Christmas morning breakfast recipe idea!


  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 1/4 cups chopped dried figs
  • 1 cup crumbled goat cheese at room temp
  • 1/2 cup liquid egg substitute (like Eggbeaters)
  • 1 large egg white
  • 3/4 cup packed dark brown sugar
  • 1 cup low fat buttermilk
  • 1/3 cup canned pure pumpkin
  • 2 tbsp honey
  • 1 tsp freshly grated lemon zest
  • 1 1/4 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt


  1. Preheat oven to 425°F. Line 12 (1/2-cup) muffin cups with paper liners or coat with non-fat cooking spray.
  2. Thoroughly combine goat cheese, honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside.
  3. Whisk flours, baking powder, baking soda and salt in a large bowl.
  4. In another bowl, beat liquid egg substitute and egg white; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute.
  5. Gradually whisk in buttermilk and pumpkin until smooth.
  6. Add the wet ingredients to the dry ingredients and stir until just combined; don’t mix too much.
  7. Fold in figs.
  8. Spoon half the batter into the prepared muffin cups.
  9. Add 1 teaspoon of the reserved cheese filling to the center of each muffin, and cover with the remaining batter.
  10. Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 12

Culinary tradition: USA (General)

Entire recipe makes 12 muffins
Serving size is 1 muffin
Each serving = 5 Points

PER SERVING: 200 calories; 3g fat; 38g carbohydrates; 7g protein; 3g fiber

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