Sweet fig, a hint of banana, no refined sugar or syrups, and these are so good! And I made this one up! They aren’t perfect, but they have already been made twice. These could be considered a prizewinning cupcake in regards to potassium and fibre, (both the banana and the figs are rich in both, plus, they are wholewheat) so make these for breakfast. Absolutely.
Need: Food processor or mini chopper. Spice grinder to grind your linseeds unless you buy them ready ground. These have a binding quality, and are the very richest source of Omega 3 by the way, as well as being packed with fibre.
Prep: Oven at 180 C, grease a silicone muffin case or prepare a muffin tin with paper liners. This recipe makes 12-14 cakes like the ones in the picture.
Let us begin. Whizz up until practically smooth:
- 1 ripe banana
- 125 dried figs that have been left to soak 1-2 hours (about 6-8 figs)
- 1 1/2 teaspoons cinnamon
Add to this paste, in a mixing bowl:
- 1 cup soya milk
- 1/4 cup sunflower oil
- 1 teaspoon white vinegar
- 1 Tablespoon of ground golden linseeds (flax)
Leave to sit for a few minutes, while you measure out:
- 1 cup wholewheat self-raising flour*
- *(1 teaspoon baking powder, if your flour is wholewheat plain)
- 1 teaspoon bicarbonate of soda (even if your flour is self raising)
- 1/2 teaspoon salt
Sift into your wet mixture and stir in.
Spoon immediately into paper muffin cases or greased silicone muffin tins and put into oven. Your muffins should be ready in 12-15 minutes.
Serve for breakfast with fruit preserve, or nut butter, or mashed banana. Enjoy! (PS I am sure this is delicious done with dates, but i will check first and post a recipe as appropriate! PPS I do not like dried figs, but I like these!)