This recipe results from my over shopping with figs as they were on special!. Whenever I make muffins, I do lots so I can freeze for later. They defrost well and are great for school lunch boxes. The fig and banana combo works well and makes for a lovely moist muffin.
2 cups self raising flour – wholemeal
1/2 cup brown sugar
2 very ripe bananas
3 ripe figs or just increase bananas by 1 if figs are out of season
1/2 dark choc chips
1 cup water
3/4 cup milk
1/2 cup virgin olive oil
1. Preheat oven to 180 deg C. Line 12 muffin pans with patty cake liners. In a large bowl add flour and sugar. In a high speed blender, blend banana and fig flesh.
2. In a small bowl, combine pureed banana and fig flesh, milk, water and oil. Stir to combine.
3. Gently fold in banana mixture into flour mixture.
4. Scoop mixture into muffins pans, bake for about 20 mins until a skewer comes out clean.
Notes: I generally use a nut or olive oil and not butter in my muffins, not from any nutritional standpoint (I actually love butter), but rather it is much easier to pour oil and avoids the extra work of beating and cleaning!. As an insanely busy working mum, I’m always taking short cuts that wont adversely affect my cooking. I’ve used wholemeal flour, but white will work fine. I’ve also omitted eggs in this recipe – because I didn’t have any in the fridge!. I’ve always thought that you need eggs in baking. Well let me tell you, you don’t!.. The muffins turned out light and fluffy and delicious. The things you learn when you let yourself discover 🙂