Preheat oven to 425 degrees. Line your muffin pan with 9 parchment paper cups.
In a large bowl combine dry ingredients and whisk to blend well. Set aside.
In a separate bowl, mash banana with a fork. Add rest of wet ingredients and blend well. Pour wet ingredients into dry ingredients and stir until well combined. Fold in chopped pear and figs
Spoon mixture evenly into the 9 lined muffin cups
Bake for 5 minutes at 425 degrees. Lower oven temperature to 375 degrees and bake an additional 20-25 minutes until tops are lightly toasted and a toothpick test comes out clean.
Allow muffins to cool in pan for 5 minutes before removing to wire rack to cool completely. Store in an airtight container up to 5 days.