Fig and Banana Walnut Muffins

"These freeze well."
photo by karen photo by karen
photo by karen
Ready In:
20 muffins




  • 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.

Questions & Replies

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  1. ellie_
    Wonderful muffins! I have a fig tree that has figs for the first year (the tree is 3 years old) and I wanted to use the figs in something -- this was perfect. I did change the recipe slightly by used about one dozen of fresh figs, quartered (next time I will try to mash them) and 3 bananas (didn't measure). I also skipped the walnuts. On baking I used paper cupcake liners and skipped the water in the greased muffin cups. I made 18 muffins, very close to what the recipe states. As I still have more figs, I will be making this again, but trying to mash the figs this next time. Thanks for sharing and if you have any hints on how to use fresh figs I would appreciate any hints anyone has. Thanks again.
  2. Edwins
    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
  3. karen
    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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