Description
Delicious and allergy-friendly Chocolate Chip Tigernut Flour Muffins are a perfect gluten-free, paleo, and dairy-free breakfast treat. Made with naturally sweet tigernut flour and dairy-free chocolate chips, these muffins offer a moist texture with a hint of cinnamon and the sweetness of maple syrup, making them an ideal healthy snack or breakfast option.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups tigernut flour
- 1/4 cup tapioca flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 3 large eggs
- 1/3 cup coconut oil (melted)
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup almond milk (or other non-dairy milk)
Add-ins
- 1/2 cup mini dairy-free chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a muffin tin with 9 paper liners to prepare for baking.
- Mix dry ingredients: In a medium bowl, whisk together tigernut flour, tapioca flour, baking soda, sea salt, and ground cinnamon until well combined.
- Combine wet ingredients: In a separate large bowl, beat the eggs thoroughly. Then whisk in the melted coconut oil, maple syrup, vanilla extract, and almond milk until the mixture is smooth and homogenous.
- Blend wet and dry mixtures: Pour the dry ingredients into the wet ingredients and gently stir until just combined to avoid overmixing, which can make the muffins dense.
- Fold in chocolate chips: Carefully fold the mini dairy-free chocolate chips into the batter, ensuring even distribution without overworking the mix.
- Fill muffin cups: Divide the batter evenly among the 9 lined muffin cups, filling each about three-quarters full for proper rising.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with just a few crumbs attached.
- Cool muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring the right texture and preventing sogginess.
Notes
- Tigernut flour is naturally sweet and nut-free, making these muffins suitable for allergy-friendly diets.
- Store muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the muffins and thaw as needed.
- Use non-dairy chocolate chips to keep the recipe dairy-free.
- You can substitute almond milk with any other plant-based milk.
