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Preheat oven to 350 degrees and grease your muffins tin or put muffin liners.
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In a medium bowl, combine the wheat germ, ground flax seeds, chis seeds, oats, whole wheat flour, almond meal, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
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After you datesr finish soaking, blend them together with your figs in a food processor until it forms a paste that has little to no large clumps. Set aside.
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In a large bowl, use a hand mixer to combine cream cheese and coconut oil.
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Add eggs in one at a time, mixing together fully after each egg.
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Next, add the bananas, vanilla. Combine fully. Then add your date and fig mixture.
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Add in your dry ingredients 1/3 part at a time, mixing together with a spatula. Or, if you want to break up your oatmeal a bit more, you can use the hand mixer.
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Fill muffin trays 3/4 of the way full, leaving room so they rise. Bake for 18-20 minutes. At the 15 minute mark, test the muffuns with a toothpick, making sure it comes out clean.