gluten-free all-purpose flour raw millet baking powder maple syrup
This recipe has no customizations.
Nutrition to Balance
This recipe has Sugar as 92.9% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 4.6% of RDA
• Calories: 70.6% of RDA
• Carbs: 32.0% of RDA
• Fat (total lipid): 47.7% of RDA
• Fiber: 47.7% of RDA
• Fructose: 0.6% of RDA
• Protein: 10.6% of RDA
• Sodium: 36.8% of RDA
• Sugar: 92.9% of RDA
• Vitamin A (IU): 4.5% of RDA
• Vitamin B6: 8.1% of RDA
• Vitamin C: 2.9% of RDA
• Iron: 6.0% of RDA
• Magnesium: 18.5% of RDA
• Manganese: 59.4% of RDA
• Niacin: 29.9% of RDA
• Potassium: 13.1% of RDA
• Zinc: 8.6% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
PREPARING THE BATTER
1.
Preheat the oven to 400 F and line a 12-cup muffin tin with liners.
2.
Whisk the flour, millet, baking powder, baking soda, salt, ginger, and ground flax together in a large bowl.
3.
In another bowl, whisk the maple syrup, almond milk, and olive oil.
4.
Toss the chopped figs in a small bowl with a spoonful of the dry ingredients (this keeps the figs from sinking to the bottom).
5.
Fold wet ingredients into the dry ingredients until combined. Then fold in the figs.
BAKING THE MUFFINS
6.
Divide the better among the muffin cups and bake until the muffins are browned, about 20-25 minutes. A toothpick should come out clean.
7.
Let cool on a wire rack before serving.
NOTES, TIPS, TRICKS, HINTS, ETC:
If the gluten-free flour does not contain xanthan gum, add 1 teaspoon
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just make the following substutions: gluten-free baking powder for baking soda and gluten-free baking powder for baking powder.
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just make the following substutions: gluten-free baking powder for baking soda and gluten-free baking powder for baking powder.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1413
Protein 11.9 g
Carbohydrates 88.1 g
Iron 1.13 mg
Fiber 13.4 g
Calcium 45.7 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
