Description
These Chocolate Chip Tigernut Flour Muffins are a delightful gluten-free and grain-free treat that combines the nutty flavor of tigernut flour with dairy-free chocolate chips. Perfect for breakfast or as a snack, these muffins are moist, flavorful, and easy to make.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups tigernut flour
- 1/4 cup tapioca flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 3 large eggs, room temperature
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
- Mix dry ingredients: In a medium bowl, whisk together tigernut flour, tapioca flour, baking soda, salt, and cinnamon.
- Combine wet ingredients: In a separate large bowl, whisk eggs, coconut oil, maple syrup, and vanilla until smooth. Stir in almond milk.
- Combine wet and dry ingredients: Add dry ingredients to wet mixture and stir until just combined. Fold in chocolate chips.
- Bake: Divide batter evenly among muffin cups, filling each about 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- For extra sweetness, sprinkle a few chocolate chips on top before baking.
- These muffins are naturally gluten-free and grain-free, with a light, nutty flavor from the tigernut flour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
