Description
These Chocolate Chip Tigernut Flour Muffins are a delightful gluten-free and paleo-friendly treat that is perfect for breakfast or snacking. Made with tigernut flour, these muffins are naturally sweet, nut-free, and packed with delicious flavors.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups tigernut flour
- 1/4 cup tapioca flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 3 large eggs
- 1/3 cup coconut oil (melted)
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup almond milk (or other non-dairy milk)
Additional:
- 1/2 cup mini dairy-free chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line a muffin tin with 9 paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the tigernut flour, tapioca flour, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In a separate large bowl, beat the eggs, then whisk in the melted coconut oil, maple syrup, vanilla extract, and almond milk until smooth.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips.
- Bake: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Tigernut flour is naturally sweet and nut-free, making these muffins great for allergy-friendly diets.
- Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
