Tigernut Flour Muffins

Square Root products

Made with a grain free flour and naturally sweetened, these tigernut flour muffins (2 ways!) are the ideal AIP breakfast treat!

Ingredients

For zucchini muffins:

  • 1 cup Tigernut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • pinch of sea salt
  • 1 small very ripe banana, mashed (about 1/3 cup)
  • 1 egg*
  • 1/4 cup grass-fed ghee, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini
  • Topping: Square Root Lemon Blueberry Nutnola

For blueberry muffins:

  • 1 cup Tigernut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • pinch of sea salt
  • 1/3 cup unsweetened applesauce
  • 1 egg*
  • 1/4 cup coconut oil, melted and cooled
  • 1 Tablespoon honey
  • 1 teaspoon vanilla extract
  • 3 oz blueberries

Instructions

For zucchini muffins:

  1. Preheat oven to 350 degrees F and line muffin pan with paper liners.
  2. In a medium bowl, whisk together tigernut flour, baking soda, baking powder, cinnamon, and salt.
  3. In a small bowl whisk together mashed banana. egg, ghee, and vanilla extract.
  4. Add wet ingredients to dry, mix until combined.
  5. Using a paper towel, wring extra water of of the zucchini and fold it in to the mixture.
  6. Evenly distribute between 6 muffin tins and top with nutnola.
  7. Bake for 20 minutes, then place tin foil over the tops of the muffins to keep from browning any further and bake for another 8-10 minutes, or until a toothpick comes out clean.

For blueberry muffins:

  1. Preheat oven to 350 degrees F and line muffin pan with paper liners.
  2. In a medium bowl, whisk together tigernut flour, baking soda, baking powder, cinnamon, and salt.
  3. In a small bowl whisk together applesauce. egg, coconut oil, honey and vanilla extract.
  4. Add wet ingredients to dry, mix until combined.
  5. Fold in blueberries.
  6. Evenly distribute between 6 muffin tins and top with a few extra blueberries.
  7. Bake for 20 minutes, then place tin foil over the tops of the muffins to keep from browning any further and bake for another 8-10 minutes, or until a toothpick comes out clean.

← Older Post Newer Post →