Apple Walnut Muffins
Apple Walnut Muffins - A handful of cinnamon pleasure
Healthy, because
Even smarter
Nutritional values
Walnuts are high in calories, but have a positive effect on the heart thanks to their polyunsaturated fatty acids. The phytochemicals Pomegranate plant substances present act as a natural anti-aging agent and prevent inflammation.
You have a few apple muffins with walnuts left over? No problem: The crunchy little cakes can be frozen without any problems. If you like, you can also replace the walnut kernels with hazelnuts. Instead of apples, pears are suitable, for example.
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 12.4 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 201 mg | (5 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 1 pomegranate
- 2 Apple
- 2 ozs walnut kernels
- 12 Walnut
- 8 ¾ ozs Whole Grain Spelt Flour
- 1 ¾ ozs old fashioned Oats
- 2 tsps Baking powder
- 1 tsp baking soda
- 3 Tbsps Apple pulp or apple sauce
- 3 ½ ozs whole cane sugar
- 1 generous pinch cinnamon
- 1 generous pinch Vanilla powder
- 5 Tbsps Canola oil
- 1 tsp Canola oil (for the baking dish)
- 3 ozs Yogurt
- 2 ¾ ozs Buttermilk
Kitchen utensils
Preparation steps
Cut pomegranate in half and tap out seeds; set aside a few for garnish. Clean and wash apples, remove core; coarsely grate apples. Process 2 ounces of walnuts into flour in a blitz chopper.
Mix spelt flour with rolled oats, walnut flour, baking powder and baking soda. In another bowl, mix apple pulp with whole cane sugar. Add cinnamon, vanilla powder and oil. Then stir in yogurt as well as buttermilk and add flour mixture. Fold in grated apple and pomegranate seeds.
Divide the batter between the greased muffin cups. Place 1 walnut kernel half on each muffin and bake muffins in preheated oven at 200 °C / 400 °F for 25-30 minutes until golden brown.
Let apple muffins cool for about 15 minutes. Then sprinkle with remaining pomegranate seeds.
