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
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
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
