Preheat oven to 375°F Butter a 12-cup nonstick muffin pan or line with paper liners.
Heat 1/2 cup of the milk and figs for 1 - 2 minutes or until slightly warmed in a glass measuring cup in microwave on Medium power (50%) or in saucepan over medium heat on stove-top. Set aside.
In a large bowl, combine flours, flax seeds, baking powder, baking soda, and salt. In another bowl, whisk together remaining milk, egg, yogurt, honey butter and vanilla, until well blended; stir in fig mixture. Pour over dry ingredients and sprinkle with walnuts; stir just until moistened.
Spoon into prepared muffin pan. Bake about 25 minutes or until tops are firm to the touch or tester inserted in the middle comes out clean.
Let cool in pan for 5 minutes. Transfer to rack to cool completely.