Fig and Banana Walnut Muffins
Elevate your breakfast or snack game with these tender, flavorful Fig and Banana Walnut Muffins! Bursting with natural sweetness from ripe bananas and chewy dried figs, these muffins are perfectly complemented by the crunch of chopped walnuts and a hint of warm cinnamon. Easy to make in just 35 minutes, they strike the ideal balance between wholesome and indulgent, using both brown and granulated sugar for depth of flavor. This recipe is a fantastic way to use up overripe bananas, and the combination of moist texture with nutty, fruity bites makes these muffins utterly irresistible. Perfect for meal prep, they store beautifully for quick grab-and-go options on busy mornings!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 2 large Ripe bananas
- 1 cup Dried figs
- 0.75 cups Chopped walnuts
- 0.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 0.5 cups Milk
- 0.5 cups Vegetable oil
- 1 large Egg
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
Chop the dried figs into small pieces and set aside. You may coat them lightly with a bit of flour to prevent them from sticking together.
In another bowl, mash the bananas until smooth. Add the granulated sugar, brown sugar, milk, vegetable oil, egg, and vanilla extract. Whisk until well combined.
Gradually add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing.
Gently fold in the chopped figs and walnuts, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer preservation.
Nutrition Facts
Calories |
3443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.5 g | 226% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 69.2 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 2301 mg | 100% | |
| Total Carbohydrate | 441.4 g | 161% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 213.6 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 370 mg | 28% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1973 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
