If you’re searching for a treat that’s scrumptious, allergy-friendly, and a breeze to whip up, these Chocolate Chip Tigernut Flour Muffins are about to be your new kitchen hero. Moist, perfectly sweet, and brimming with chocolatey goodness, this recipe combines wholesome tigernut flour with a touch of cinnamon and a cascade of dairy-free chocolate chips, creating a muffin that’s gluten-free, paleo, and nut-free. Whether you need a speedy breakfast, a satisfying snack, or something your whole family can enjoy, you’ll fall head over heels for these delightful muffins that just happen to be irresistible right out of the oven.

Chocolate Chip Tigernut Flour Muffins Recipe - Recipe Image

Ingredients You’ll Need

These simple but essential ingredients come together to create magic in every bite. Each has its own starring role: from slowly-melting chocolate chips for pockets of indulgence to tigernut flour’s naturally sweet, nutty flavor that makes every muffin unique.

Tigernut flour: The heart of the recipe, this flour is naturally sweet, nut-free, and lends a tender, moist crumb to your muffins.
Arrowroot starch (or tapioca flour): Helps keep the muffins especially soft and fluffy—don’t skip it for the best texture!
Baking soda: The secret to rise and a golden finish; it ensures your muffins bake up beautifully domed.
Salt: Just a pinch, but it enhances all the other flavors in the muffins for depth and balance.
Cinnamon (optional): Adds a touch of warmth and coziness, pairing beautifully with the chocolate chips.
Eggs: Bind everything together and help the muffins rise to the perfect, tender crumb.
Maple syrup or honey: Choose your favorite for a natural sweetness that pairs well with tigernut flour’s flavor.
Coconut oil (melted and cooled): Creates a luscious, moist texture and adds just the right amount of richness.
Non-dairy milk (such as almond or oat): Keeps the recipe dairy-free while adding moisture—the muffins stay soft for days.
Vanilla extract: Brings that bakery-style aroma and gentle sweetness to every bite.
Dairy-free chocolate chips: The ooey-gooey, melty bits that make these muffins utterly irresistible for kids and adults alike.

How to Make Chocolate Chip Tigernut Flour Muffins

Step 1: Prep Your Tools

Begin by preheating your oven to 350°F (175°C) and lining a muffin tin with 9 paper liners. This helps prevent sticking and makes cleanup a breeze. Having your pan and liners ready means your batter can go right in once it’s mixed—no waiting around!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the tigernut flour, arrowroot starch (or tapioca flour), baking soda, salt, and cinnamon if you’re adding it. Whisking not only blends everything evenly, but it also adds a little air for lighter muffins. You’ll notice the sweet aroma of tigernut flour—so inviting already!

Step 3: Combine the Wet Ingredients

Grab another bowl and whisk the eggs, maple syrup or honey, melted (and cooled) coconut oil, non-dairy milk, and vanilla extract until fully combined. This creates a silky mixture that ensures every bite of the Chocolate Chip Tigernut Flour Muffins is fluffy and rich.

Step 4: Bring It All Together

Pour the wet ingredients into the bowl of dry ingredients. Gently stir, making sure to stop as soon as everything is just combined. Overmixing can make the muffins tough, so keep it gentle! Then, fold in the chocolate chips until evenly distributed—each muffin deserves some chocolatey love.

Step 5: Divide and Bake

Spoon the batter evenly into your lined muffin cups. You’ll want to fill each one about three-quarters full for a nice, rounded top. Slide your pan into the oven and bake for 18 to 22 minutes, or until a toothpick poked in the center comes out clean (a little melted chocolate is okay!). The wonderful scent of Chocolate Chip Tigernut Flour Muffins will fill your kitchen—almost impossible to resist.

Step 6: Cool and Enjoy

Allow the muffins to cool in the pan for about five minutes; this helps them set up and makes them easier to remove. Then transfer them to a wire rack to cool completely, or sneak one while it’s still warm—the chocolate chips will be perfectly melty and the crumb just tender enough.

How to Serve Chocolate Chip Tigernut Flour Muffins

Garnishes

Turn up the wow factor by sprinkling a few extra chocolate chips on top of the muffins just before baking or dusting cooled muffins with a touch of cinnamon or powdered sugar. A drizzle of maple syrup can also transform these muffins into a dessert-worthy treat!

Side Dishes

Pairing options are endless. Serve your Chocolate Chip Tigernut Flour Muffins with a fresh fruit salad for a breakfast everyone looks forward to, or add a dollop of coconut yogurt on the side for an indulgent snack. Don’t forget your favorite dairy-free latte or smoothie to round out a nourishing meal.

Creative Ways to Present

These muffins are just as wonderful dressed up for brunch as they are tucked into lunchboxes. Try splitting and toasting them lightly, then topping with a spread of nut or seed butter. Arrange on a platter with fresh berries or wrap them in parchment and tie with kitchen twine for adorable, giftable treats.

Make Ahead and Storage

Storing Leftovers

Keep your Chocolate Chip Tigernut Flour Muffins in an airtight container at room temperature; they’ll stay moist and tasty for up to three days. It’s a great way to prep snacks or quick breakfasts in advance.

Freezing

Want to have muffins ready for weeks? Once cooled, wrap them individually and pop them in a freezer-safe bag. They’ll last beautifully for up to two months, maintaining their moisture and flavor—just thaw when needed.

Reheating

To enjoy that fresh-baked taste, simply warm a muffin in the microwave for 10-15 seconds or in the oven at 300°F for a few minutes. The chocolate chips get gooey again and the muffin turns delightfully soft, making every bite feel like it just came out of the oven.

FAQs

Can I substitute tigernut flour with another flour?

Tigernut flour is unique in texture and natural sweetness, but if needed, almond flour can be used as a similar gluten-free option (note that this will no longer be nut-free). The consistency may change slightly, so adjust liquids as needed.

Are Chocolate Chip Tigernut Flour Muffins suitable for those with nut allergies?

Absolutely! Tigernut flour is actually made from tubers, not nuts, so these muffins are perfect for anyone avoiding nuts. They’re also gluten-free and dairy-free, making them a fantastic allergy-friendly choice.

What if I don’t have arrowroot starch?

If arrowroot isn’t available, tapioca flour is an excellent substitute and gives the same lovely texture. Both options work well to add softness without affecting flavor.

Can I make these muffins vegan?

While this recipe uses eggs, you can try substituting with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) for a plant-based version. Keep in mind the muffins might be a bit denser, but they’ll still taste great.

Do I need to use mini or regular chocolate chips?

Both work beautifully in Chocolate Chip Tigernut Flour Muffins! Mini chips distribute more evenly for lots of chocolate in every bite, but regular chips give you those decadent pockets of melty chocolate. Choose based on your preference—or mix both for double the fun!

Final Thoughts

If you love soft, bakery-worthy muffins that suit almost any diet and taste amazing, you have to give Chocolate Chip Tigernut Flour Muffins a try. They’re simple, wholesome, and always a crowd-pleaser. From breakfast to snack time and every occasion in between, I can’t wait for you to experience just how special this recipe is!

Chocolate Chip Tigernut Flour Muffins Recipe

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4.7 from 6 reviews

Author: admin
Total Time: 30 minutes
Yield: 9 muffins 1x
Diet: Vegetarian

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Description

Delight in these gluten-free and paleo-friendly Chocolate Chip Tigernut Flour Muffins that are moist, flavorful, and perfect for breakfast or a snack.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups tigernut flour
1/4 cup arrowroot starch (or tapioca flour)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon (optional)

Wet Ingredients:

2 large eggs
1/3 cup maple syrup or honey
1/4 cup coconut oil, melted and cooled
1/4 cup non-dairy milk (such as almond or oat)
1 teaspoon vanilla extract

1/3 cup mini or regular dairy-free chocolate chips

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with 9 paper liners.
Mix dry ingredients: In a large bowl, whisk together tigernut flour, arrowroot starch, baking soda, salt, and cinnamon.
Combine wet ingredients: In another bowl, whisk eggs, maple syrup, melted coconut oil, milk, and vanilla extract until well combined.
Combine wet and dry: Pour the wet ingredients into the dry and stir until just combined. Fold in chocolate chips.
Bake: Divide batter among muffin cups. Bake for 18–22 minutes until a toothpick inserted in the center comes out clean.
Cool and enjoy: 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 baking.
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American