Ingredients
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1 1/2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 cup coarsely chopped walnuts
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1 1/2 cups mashed ripe bananas
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2/3 cup packed light brown sugar
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1/3 cup unsalted butter, melted
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1 teaspoon vanilla extract
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1/2 cup broken walnut pieces
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6 ounces dried calimyrna figs or 6 ounces black mission figs, stems trimmed, cut into 1/4-inch pieces
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1 large egg
Instructions
- Preheat oven to 350°; lightly butter 20 muffin cups (or coat them with cooking spray).
- Add 2 tablespoons water each to any empty muffin cups.
- In a bowl, mix the flour, baking powder, baking soda, cinnamon, and salt together; add in the figs and chopped walnuts; toss to coat.
- In another bowl, whisk the banana, brown sugar, melted butter, egg, and vanilla together until blended; add to dry ingredients all at once; fold in until evenly moistened.
- Divide batter among muffin cups; sprinkle tops evenly with broken walnuts.
- Bake 20-22 minutes until tops are golden and pick comes out clean.
- Cool on a wire rack before removing the muffins from pan.