These can be stored for up to a week in an airtight container - great for snacks! I've even been known to have one for breakfast with a dollop of ricotta.
1. Preheat oven to 180'C. Line your muffin tin with paper cupcake liners.
2. In a large bowl combine flours, bicarb soda, salt and cinnamon.
3. In another bowl combine eggs, coconut milk, coconut oil, vanilla seeds, bananas, maple syrup and figs. Mix well.
4. Add to dry ingredients and mix well.
5. Spoon mixture into cupcake liners until 3/4 full. Bake for 15-20 minutes or until golden and a skewer inserted into the centre comes out clean.
If you can't get your hands on fresh figs, then use dried ones. It will change the texture a little, but that's half the fun of baking!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 412 | ||
Calories from Fat: 265 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.4g | 39 % | |
Saturated Fat 25.5g | 127 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 151.4mg | 5 % | |
Potassium 470.5mg | 12 % | |
Total Carbohydrate 37.1g | 11 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 29.1g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 412
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