Banana & Fig muffins

I made these this afternoon to use up some figs I randomly purchased. These muffins are actually pretty good! I shall tweak, because it's what I do (I'm gluten intolerant, so I always make recipes I like friendly for my tummy once I know they're good to start with!).
Anyway, here you go!

INGREDIENTS:
1 1/2 cups plain flour
2 tspn baking powder
1 tspn baking soda
1 tspn ground cinnamon
1/2 tspn salt
200g fresh figs, chopped into small pieces (approx)
1 1/2 cups banana, mashed
1/2 cup brown sugar
1/3 cup unsalted butter, melted
1 large egg
1 tspn vanilla extract (I used vanilla bean paste)

**You could also add 1/2 cup chopped walnuts, however I omitted these due to school being nut-free.

METHOD:
Preheat oven to 180°, and lightly grease muffin tray.
In a bowl, combine flour, baking powder, baking soda, cinnamon and salt, then add in figs (and walnuts if using), tossing to coat the figs.
In another bowl, whisk the banana, brown sugar, egg, melted butter and vanilla, then add to dry ingredients and fold until all combined.
Divide batter evenly amongst the twelve muffin spaces, then bake for 20-22 minutes, or until tops are golden and skewer comes out clean.
Cool on rack before storing. Can be frozen for up to four weeks.