Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Chip Tigernut Flour Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 89 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Chocolate Chip Tigernut Flour Muffins are a delicious gluten-free and dairy-free treat perfect for breakfast or a snack. Made with nutritious tigernut flour and sweetened naturally with maple syrup, they offer a moist, tender crumb with bursts of dairy-free chocolate chips in every bite. Easy to prepare and baked to golden perfection, these muffins cater to those seeking grain-free, paleo-friendly, and vegan-friendly options.

Ingredients

Scale

Dry Ingredients

  • 1/2 cup tigernut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 large eggs
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1/4 cup dairy-free milk (such as almond milk)
  • 1 teaspoon vanilla extract

Add-ins

  • 1/2 cup dairy-free chocolate chips

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.
  2. Mix dry ingredients: In a large mixing bowl, combine the tigernut flour, baking soda, and salt. Whisk these together to ensure they are evenly distributed.
  3. Mix wet ingredients: In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, dairy-free milk, and vanilla extract until fully blended and smooth.
  4. Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently but thoroughly until the batter is fully combined and smooth without overmixing.
  5. Fold in chocolate chips: Carefully fold in the dairy-free chocolate chips to distribute them evenly throughout the batter.
  6. Fill muffin cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  8. Cool muffins: After baking, allow the muffins to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before serving.

Notes

  • Ensure your coconut oil is melted but not hot when mixing with eggs to prevent curdling.
  • Use dairy-free chocolate chips to keep the recipe vegan and dairy-free.
  • If you prefer, substitute almond milk with any other plant-based milk of your choice.
  • Make sure not to overmix the batter to keep the muffins tender and fluffy.
  • Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://primatrecipes.com/chocolate-chip-tigernut-flour-muffins-recipe/