Fig And Banana Walnut Muffins Recipes

BEST EVER BANANA NUT MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners (or grease very well with butter or cooking spray if you prefer not to use paper liners).
• Mash the bananas in a large bowl and mix in the sugar and egg with a wooden spoon until well blended.
• Add the vegetable oil and mix well.
• Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg, along with 3/4 cup of the chopped walnuts. Adding the walnuts with the dry ingredients helps prevent over-mixing.
• Mix everything together just until the flour disappears and the walnuts are distributed evenly throughout the batter.
• In a small bowl, combine the remaining 3/4 cup walnuts, brown sugar and melted butter and mix until the walnuts are coated.
• Spoon the muffin batter evenly into the 12 muffin cups and spoon a bit of the coated walnuts onto the top of each one, making sure the topping is well distributed onto the top of each muffin (not in one big clump or it might sink into the muffin as it bakes!).
• Bake for about 20-23 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean.
• Let the muffins cool in their tins for a few minutes before removing them to a wire rack to cool completely.

BANANA-WALNUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Remove from the oven and chop finely when cool enough to handle. Leave oven on.
• Whisk flour, sugar, chopped walnuts, baking soda, and salt together in a large bowl.
• Combine bananas, eggs, melted butter, sour cream, and vanilla extract in a separate bowl. Fold banana mixture into flour mixture until just combined. Scoop batter evenly into the prepared muffin tin.
• Bake until muffins are golden brown on top and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.

FABULOUS FIG MUFFINS

Steps:

• Preheat oven to 375F and lightly grease 18 standard-size muffin cups (2 1/2 inches) or line with paper muffin liners.
• In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt.
• In a medium bowl, beat together the eggs, buttermilk, sugar, and melted butter.
• Make a well in the center of the dry ingredients and gently mix in the wet ingredients, until just moistened.
• Gently fold in figs.
• Pour batter into muffin tins, filling about 2/3 full.
• Bake for about 20 minutes, or until a toothpick inserted into the center come out clean and the tops are golden.
• Cool on a rack in the tins for 5 minutes, then take out of the tins and cool completely on the rack or serve warm.
• -OAMC instructions- Bake as directed and cool completely.
• Wrap the muffins tightly in foil and place ina freeser bag for up to 3 months.
• To reheat, heat muffins in foil for about 15-18 minutes or until warm in a 300F oven.

BANANA WALNUT MUFFINS

Steps:

• Preheat oven to 375 degrees F. Line a 12 cup muffin pan with baking liners.
• In a small bowl mix 1/4 cup sugar with 1 tsp cinnamon. Set aside.
• In a large bowl, mix flour, remaining 1/2 cup sugar, baking powder, salt remaining 1/2 tsp cinnamon, walnuts and raisins.
• In a small bowl, beat together the banana, yogurt and egg with a fork. Stir in the butter. Stir the wet ingredients into the dry ingredients until just combined.
• Fill the lined muffin cups. Sprinkle with the reserved cinnamon-sugar mixture on top. Bake until golden and toothpick inserted in the middle comes out clean, about 20 minutes.

FIG AND BANANA WALNUT MUFFINS

Steps:

• 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.