Oh sweet invisible internet friend of mine Ima keep this super short but deliciously sweet for you today because it seems I have gone and got myself one monster of a sinus infection that has my poor ol’ head feeling like it might just explode at any given moment.

Thankfully my body feels just fine but my head . . .

Even my hair hurts . . .

Ugh anyways . . .

The battle against the manky over-ripe banana continues  . . .

and once again I have emerged victorious!

Say hello to our current champion – The banana, fig and walnut muffin!

You guys are going to love, love, love these babies!

They are all natural, made with just a handful of ingredients that I bet you have on hand already and they come together in less than 30 mins!

They also happen to be low carb, grain free and paleo friendly.

But most importantly they are seriously delicious!

Subtly sweet, melt in your mouth, banana infused muffins with a hint of heart warming cinnamon are studded with buttery walnut crumbles and soft and chewy, deliciously jammy, sweet little bursts of dried fig.

Humble in appearance but mighty in flavour.

I love the way the buttery walnut crumbles help to balance out the natural sweetness from the bananas and figs. It really is the perfect balance, an undeniable match made in heaven.

Eat them straight up, just as they are in all their deliciously simple, freshly baked glory.

Or you could serve them warm with some fresh fruit, yoghurt and a drizzle of maple syrup for quick and easy, healthy and delicious, slightly fanc-i-fied twist on breakfast – with a nice cup coffee because . . . well coffee = life.

Or . . . I’m not saying that you have to but . . . well, I kinda, sorta, strongly suggest that you do. . .

Serve them with a generous schemer of vanilla almond butter and,

Take some of those deliciously buttery, nutty walnut crumbles and

Sprinkle them generously over the creamy, dreamy almond butter “frosting” and have yourself a little piece of heaven right there in the comfort of your very own home . . .

Yes, yes just yes!

All natural, quick and easy, subtly sweet, melt in your mouth, banana infused muffins studded with buttery walnut crumbles and a soft and chewy, deliciously jammy, sweet little figgy explosion in every bite.

Make them. Eat them. Love, love, love them.

Banana, Fig & Walnut Muffins

{Gluten Free, Grain Free & Paleo Friendly}
Makes approx 12 – All natural, quick and easy, subtly sweet, melt in your mouth, banana infused muffins studded with buttery walnut crumbles and a soft and chewy, deliciously jammy, sweet little figgy explosion in every bite.

Ingredients –

3 eggs

2 manky over-ripe bananas

1/4 cup dried figs, roughly chopped

1/4 cup walnuts, roughly chopped – FYI – I chopped mine up into a very, very fine crumb

1 Tablespoon of vanilla extract

1 Tablespoon monk fruit sweetener (sub coconut sugar, maple syrup or honey if you prefer)

2 Tablespoon of coconut oil, melted and cooled (or 2 Tbsp almond butter)

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 add in;

2-4 scoops of   Vital proteins unflavored collagen peptides –  for an extra dose of protein and gut healing goodness

1 teaspoon of maca – hormone balance

Optional but recommended for serving –

Almond butter or nut/seed butter of choice

Walnuts – very roughly/finely chopped

Method –

1 – Preheat oven to 175’C (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. Or you could just pop them in a bowl and whisk by hand if you prefer, Im just lazy 😉

3 – Add your coconut flour, cinnamon, baking powder, baking soda and salt and process again until well combine.

4 – Add your chopped figs and walnuts and stir to combine.

5 – Spoon the batter into your prepared muffin tray (I used approx 1 x heaping teaspoon for each muffin) and bake for 8-10 mins until cook through. The tops will be deliciously golden and should be firm yet spring back a little when lightly pressed and a tooth pick should come out clean or have just a few crumbs attached when inserted into the centre.

6 – Allow to cool for 5 mins in the muffin tray, then transfer to a wire rack to cool completely – That is if you can resist inhaling the entire batch as you transfer each delicious little muffin from muffin tray to cooling rack that is. Note – this will be an extremely difficult task. You have been warned.

To serve –

Dollop a heaping spoonful of almond butter on to the top of each muffin, sprinkle with some of your chopped walnuts and inhale enjoy – yum!

Enjoy xoxo

I order my NuttZo from iherb.com – feel free to use my code NHN329 to get 10% off your order

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Question of the day –

How are you using up those inevitable manky over-ripe bananas lately? 

Please for the love of all that is good in this world when you do make these muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂
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