Oat-Topped Fig Muffins

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1 1/2 cups all-purpose flour (about 6 3/4 ounces)

1 cup whole wheat pastry flour (about 5 1/8 ounces)

1/2 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups low-fat buttermilk

1 1/4 cups chopped dried figs

2 tablespoons canola oil

1 teaspoon vanilla extract

1 large egg

Cooking spray

1/3 cup packed brown sugar

1/4 cup quick-cooking oats

1 tablespoon butter, melted

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