Healthy Fig Muffins
with wheatgerm
(2 votes)
(2 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Healthy, because
Even smarter
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.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 cup Whole wheat flour (scant)
- ⅛ cup cornstarch
- ⅜ oz toasted Wheat germ
- ⅙ cup Almond flour
- ¾ tsp Baking powder
- ¼ tsp baking soda
- ½ tsp ground cinnamon
- 1 small egg
- 9 Tbsps low-fat Buttermilk
- ⅛ cup honey
- 1 ½ Tbsps sunflower oil
- 1 cup grated carrots (scant)
- 2 ½ ozs dried Figs (chopped)
- To decorate
- 6 Tbsps Crème fraiche (or yogurt)
- chopped Figs
- toasted sliced almonds
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.
