Moist, delicious and sweet, these dense tigernut muffins are a lovely breakfast or brunch treat. To make more desserty, add 2 additional TBS maple syrup
Ingredients

Directions
Preheat oven to 350 F. Line mini muffin tin with parchment liners or grease muffin tin with avocado oil.
Add all the dry ingredients into one bowl, stir thoroughly and break up any clumps
Add all wet ingredients into a bowl, mash banana thoroughly into wet ingredients
Add wet ingredients into dry ingredients and mix thoroughly.
Spoon batter into muffin tins. Bake in pre-heated oven for 25 minutes. The muffins will have a nice firm crust as they come out of the oven. They will lose that nice firmness as they sit in the fridge but can regain the crispness if reheated in the oven for a few minutes.
Serving Size 1
Servings 24
- Amount Per Serving
- Calories 63.4
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.6g3%
- Total Carbohydrate 10.7g4%
- Dietary Fiber 2.7g11%
- Sugars 5.2g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 350 F. Line mini muffin tin with parchment liners or grease muffin tin with avocado oil.
Add all the dry ingredients into one bowl, stir thoroughly and break up any clumps
Add all wet ingredients into a bowl, mash banana thoroughly into wet ingredients
Add wet ingredients into dry ingredients and mix thoroughly.
Spoon batter into muffin tins. Bake in pre-heated oven for 25 minutes. The muffins will have a nice firm crust as they come out of the oven. They will lose that nice firmness as they sit in the fridge but can regain the crispness if reheated in the oven for a few minutes.
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