Breakfast Fig & Walnut Muffins
Ingredients
Metric
120 g out flour or ground oats
180 ml milk | soy, oat or cashew
30 g walnuts
120 g ~ 5 dried figs
Spices:
½ tsp ground cinnamon
⅛ tsp ground clove
⅛ tsp ground nutmeg
Extra:
1 tsp coconut oil for baking
US
1 cup out flour or ground oats
⅔ cup milk | soy, oat or cashew
1 oz ~ ⅓ cup walnuts
4 oz ~ 5 dried figs
Spices:
½ tsp ground cinnamon
⅛ tsp ground clove
⅛ tsp ground nutmeg
Extra:
1 tsp coconut oil for baking
MAKES6 muffins
PREP TIME5 minutes
COOKING TIME20 minutes
TOTAL TIME25 minutes
Steps
1Preheat the oven to 200°C (400°F) Bottom Heat. Add milk, figs, walnuts, cinnamon powder, ground nutmeg and ground clove to a mini food processor.
2Blend until smooth-ish and set aside.
3Add oat flour (or ground oats) and baking powder to a mixing bowl.
4Whisk together then add the fig and walnut mix.
5Mix it in using a spoon or a spatula until combined to make the batter.
6Oil the cupcake / muffin tin. Spoon the batter into the tin and pack it in using a spoon. You should have enough batter for 6 small muffins.
7Bake in the middle of the oven for 20 minutes. Allow to cool before removing from the tin.
8Transfer to a plate. Can be kept refrigerated for up to 4 days.
Nutritional Info
Makes 6 muffins
150 Calories per muffin
5g protein
23g carbohydrates
4g fiber
5g fat
150 Calories per muffin
5g protein
23g carbohydrates
4g fiber
5g fat
High in Vitamins B1, B5
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
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