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!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.

Step 3

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.

Step 4

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.

Step 5

Gradually add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing.

Step 6

Gently fold in the chopped figs and walnuts, ensuring they are evenly distributed throughout the batter.

Step 7

Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

Step 8

Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

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.

Step 10

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

Serving size	1082 grams (1082.0g)

Amount per serving	% Daily Value*
Calories	3443

Total Fat 176.50g	226%
Saturated Fat 24.40g	122%
Polyunsaturated Fat 69.20g
Cholesterol 231mg	77%
Sodium 2301mg	100%
Total Carbohydrate 441.40g	161%
Dietary Fiber 20.90g	75%
Total Sugars 213.60g
Protein 53.20g	106%

Vitamin D 107IU	537%
Calcium 370mg	28%
Iron 16mg	87%
Potassium 1973mg	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.

Source of Calories

Fat: 44.5%

Protein: 6.0%

Carbs: 49.5%