Preheat your oven to 425F and line your muffin pan with parchment paper “cups” or coat with cooking spray
In a large bowl combine dry ingredients and whisk until well incorporated. Set aside.
In a separate bowl, mash banana with a fork, until almost frothy in consistency. Add the rest of the wet ingredients and whisk until well blended. Pour into dry ingredients and stir with a wooden spoon or spatula until well combined, then delicately fold in pears and figs.
Pour mixture into prepared pan.
Bake for 5 minutes at initial temperature of 425F, then lower oven temperature to 375F and bake for an additional 20-25 minutes until tops look nice and crunchy and a toothpick inserted comes out clean.
Allow to cool for 5 minutes before removing from the pan and then place on on a wire rack until they reach room temperature.
Store in an airtight container for up to 5 days. (That’s if you have any left to store, that is…)