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    You are in: Home / Recipes / Fig and Banana Walnut Muffins Recipe
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    Fig and Banana Walnut Muffins

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    2 Total Reviews

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    • on September 18, 2012

      These are absolutely divine. I have now made about five batches as fresh figs are in season. My boyfriend's co-workers keep devouring them. I have made a few adjustments. I used 1-1/2 cups of fresh chopped mission figs and reduce the mashed bananas to 1 cup. I also eliminate the chopped walnuts on top of the muffins. Because I just love figs so much, this allows for more of the fig flavor to come through

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    • on March 19, 2007

      Wow! What a great muffin. I love figs, and the flavor goes really well with the bananas. I ran out of flour, so used 1/2 wheat flour & 1/2 all-purpose. I left out the walnuts (just don't care for nuts) and used calimyrna figs. I skipped the water in the muffin tin step, and filled my tins full, so I only got 10 muffins. I baked them for about 22 minutes and they came out just perfect.

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    Nutritional Facts for Fig and Banana Walnut Muffins

    Serving Size: 1 (830 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 142.7
    Calories from Fat 65
    Total Fat 7.2 g
    Saturated Fat 2.4 g
    Cholesterol 17.4 mg
    Sodium 163.8 mg
    Total Carbohydrate 18.1 g
    Dietary Fiber 1.0 g
    Sugars 8.8 g
    Protein 2.3 g


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