Fig And Banana Walnut Muffins Food

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.

BANANA-WALNUT BRAN MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and spray with cooking spray.
• Whisk together the flour, bran flakes, 1/3 cup of the chopped walnuts, baking powder, cinnamon, 1/2 teaspoon salt, baking soda and nutmeg in a large bowl. Whisk together the brown sugar, oil, sour cream, bananas, eggs and vanilla in a medium bowl. Add the wet mixture into the dry mixture and gently fold until just incorporated (it's OK if there are lumps in the batter).
• Evenly divide the batter among the muffin cups and sprinkle each with some of the remaining 1 tablespoon walnuts and turbinado sugar if using. Bake until the muffins are golden brown, bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

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.

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.

BANANA WALNUT MUFFINS

Steps:

• preheat oven to 350.
• put bananas and butter in bowl, and mix until bananas are mashed.
• Add eggs and sugar and mix well.
• Add dry ingredients to batter and mix well.
• Stir in walnuts.
• portion batter into 12 prepared muffin cups.
• Bake 45 mins or until golden brown, and poke tester comes out clean.

BANANA WALNUT MUFFINS

Steps:

• In medium bowl, whisk together all the dry ingredients. In a small bowl, toss walnuts with 1 tbs of the dry mixture.
• In a large bowl, beat eggs slightly.
• Add remaining ingredients mixing after each addition.
• Finally, add the dry ingredients into the wet ingredients and gently stir till moistened then gently fold in walnuts.
• DO NOT USE A BEATER: It will make the muffins dry and hard. All the mixing should be very gentle and just enough to incorporate everything together.
• Lightly spray with oil, a 12 cup muffin tin and divide batter into each one. They will be very full.
• Bake at 350°F for about 22 minutes or until done.
• Remove from oven and let cool 5 minutes. Remove from tin and eat now or later -- or both!

GLUTEN FREE BANANA WALNUT MUFFINS

Steps:

• In a blender, combine eggs, oil, bananas, dates and stevia and blend on medium speed until combined.
• Add in coconut flour, salt and baking soda and blend until smooth.
• Fold in walnuts.
• Scoop ¼ cup batter into lined muffin tins.
• Bake at 350°F for 20 to 25 minutes (my batch took exactly 23 minutes, though all ovens are slightly different).
• Cool and serve.