Healthy Fig Muffins

with wheatgerm
5
Average: 5 (2 votes)
(2 votes)
Healthy Fig Muffins
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Health Score:
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
250
calories
Calories

Healthy, because

Even smarter

Nutritional values

Some muffins can be full of sugar and extremely high in calories, causing you to crash very soon after eating it. These muffins give you far more sustainable energy, so that when you eat them for breakfast or as a snack, you will feel better throughout the day. 

You can use coconut sugar instead of sugar and you can add a variety of different nuts on top for more fats and protein. 

1 cupcake contains
(Percentage of daily recommendation)
Calorie250 kcal(12 %)
Protein6.25 g(6 %)
Fat12.7 g(11 %)
Carbohydrates29.74 g(20 %)
Sugar added5.75 g(23 %)
Roughage3.27 g(11 %)
Vitamin A262.97 mg(32,871 %)
Vitamin D0.63 μg(3 %)
Vitamin E1.79 mg(15 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.13 mg(12 %)
Niacin2 mg(17 %)
Vitamin B₆0.13 mg(9 %)
Folate22.46 μg(7 %)
Pantothenic acid0.29 mg(5 %)
Biotin1.33 μg(3 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C1.28 mg(1 %)
Potassium151.59 mg(4 %)
Calcium114.48 mg(11 %)
Magnesium45.35 mg(15 %)
Iron1.13 mg(8 %)
Iodine10 μg(5 %)
Zinc0.86 mg(11 %)
Saturated fatty acids4.71 g
Cholesterol44.19 mg

Ingredients

for
6
Ingredients
1 cup Whole wheat flour (scant)
cup cornstarch
ounce toasted Wheat germ
cup Almond flour
¾ teaspoon Baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon
1 small egg
9 tablespoons low-fat Buttermilk
cup honey
1 ½ tablespoons sunflower oil
1 cup grated carrots (scant)
2 ½ ounces dried Figs (chopped)
To decorate
6 tablespoons Crème fraiche (or yogurt)
chopped Figs
toasted sliced almonds
How healthy are the main ingredients?
carrotWhole wheat flourFigshoneycinnamonegg

Preparation steps

1.

Heat the oven to 350°F. Place paper liners in 6 muffin tins.

2.

Sift the flour and cornflour into a mixing bowl and stir in the wheatgerm, baking powder, baking soda, almonds, and cinnamon.

3.
Whisk together the egg, buttermilk, honey and oil. Add to the dry ingredients until just combined. Gently stir in the carrots and figs.
4.

Spoon into the paper liners and bake for 20-25 minutes, until golden brown and springy to the touch. Place on a wire rack to cool completely.

5.
Spoon the creme fraiche on top of the cakes and decorate with chopped figs and toasted sliced almonds.