Looking for a delicious on-the-go breakfast or snack that’s chockful of nutrients?
Inspired by Fruit Bliss, Emma from Better with Cake created a recipe for fig, banana, and walnut muffins that will put a smile on your face.
These grain-free, no added sugar muffins are a perfect combination of moist and crunchy, sweet and satisfying. Plus, they contain a host of vitamins and minerals. You’ll get a burst of powerful anti-oxidants from the walnuts, satisfying dietary fiber from the figs, and vitamins C and B-6 from the bananas.
Delicious, easy, and healthy – what could be better than that?
Banana, Fig and Walnut Muffins
2 over-ripe bananas
1/4 cup Fruit Bliss figs, roughly chopped (Purchase here)
1/4 cup walnuts, roughly chopped
1 Tablespoon of vanilla extract
1 Tablespoon maple syrup
1 Tablespoon of coconut oil, melted and cooled
1 Tablespoon of warm water
1/4 cup coconut flour
1/4 teaspoon of ground cinnamon
1 teaspoon baking powder
1/2 teaspoon of baking soda
A pinch of salt
Optional but recommended for serving –
Vanilla almond butter
Walnuts – very roughly/finely chopped
1 – Preheat oven to 350’F – Line a mini muffin tray with paper cases and set aside.
2 – Place eggs, banana, vanilla, maple syrup, coconut oil and water into your food processor or blender and process until well combined.
3 – Add coconut flour, cinnamon, baking powder, baking soda and salt and process again until well combined.
4 – Add Fruit Bliss figs and walnuts and stir to combine.
5 – Spoon the batter into your prepared muffin tray (I used approximately 1 heaping teaspoon for each muffin) and bake for 8-10 minutes until cooked through. The tops will be deliciously golden and should be firm, yet spring back a little when lightly pressed. A toothpick inserted in the center should come out clean.
6 – Allow to cool for 5 minutes in the muffin tray, then transfer to a wire rack to cool completely.
To serve –
Dollop a heaping spoonful of almond butter on to the top of each muffin, sprinkle with some of your chopped walnuts and enjoy – yum!