Fig And Banana Walnut Muffins

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 6 ounces dried calimyrna figs or 6 ounces black mission figs, stems trimmed, cut into 1/4-inch pieces
• 1/2 cup coarsely chopped walnuts
• 1 1/2 cups mashed ripe bananas
• 2/3 cup packed light brown sugar
• 1/3 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup broken walnut pieces

1. Preheat oven to 350u0b0; lightly butter 20 muffin cups (or coat them with cooking spray).
2. Add 2 tablespoons water each to any empty muffin cups.
3. In a bowl, mix the flour, baking powder, baking soda, cinnamon, and salt together; add in the figs and chopped walnuts; toss to coat.
4. 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.
5. Divide batter among muffin cups; sprinkle tops evenly with broken walnuts.
6. Bake 20-22 minutes until tops are golden and pick comes out clean.
7. Cool on a wire rack before removing the muffins from pan.

flour, baking powder, baking soda, ground cinnamon, salt, calimyrna figs, walnuts, mashed ripe bananas, brown sugar, unsalted butter, egg, vanilla, broken walnut pieces

Taken from www.food.com/recipe/fig-and-banana-walnut-muffins-187242 (may not work)