f58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gf58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gAuthorAmber L.
RatingDifficultyBeginner

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

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Yields24 Servings

Ingredients

Dry Ingredients
 1.33 cups Tigernut flour(160 g)
 6 tablespoons Arrowroot starch(48 g)
 1 teaspoon Baking soda(5 g)
 1 tablespoon Cinnamon(8 g)
 1 tablespoon Gelatin(11 g)
 ¼ teaspoon Salt
Wet Ingredients
 2 Bananas (medium sized)(~240 g)
 ¼ cup Maple syrup(79 g)
 2 tablespoons Avocado oil(27 g)
 1 tablespoon Apple cider vinegar(14 g)
 1 teaspoon Vanilla extract(4 g)
recipe 825

Directions

1

Preheat oven to 350 F. Line mini muffin tin with parchment liners or grease muffin tin with avocado oil.

2

Add all the dry ingredients into one bowl, stir thoroughly and break up any clumps

3

Add all wet ingredients into a bowl, mash banana thoroughly into wet ingredients

4

Add wet ingredients into dry ingredients and mix thoroughly.

5

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.

Nutrition Facts

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

Dry Ingredients
 1.33 cups Tigernut flour(160 g)
 6 tablespoons Arrowroot starch(48 g)
 1 teaspoon Baking soda(5 g)
 1 tablespoon Cinnamon(8 g)
 1 tablespoon Gelatin(11 g)
 ¼ teaspoon Salt
Wet Ingredients
 2 Bananas (medium sized)(~240 g)
 ¼ cup Maple syrup(79 g)
 2 tablespoons Avocado oil(27 g)
 1 tablespoon Apple cider vinegar(14 g)
 1 teaspoon Vanilla extract(4 g)

Directions

1

Preheat oven to 350 F. Line mini muffin tin with parchment liners or grease muffin tin with avocado oil.

2

Add all the dry ingredients into one bowl, stir thoroughly and break up any clumps

3

Add all wet ingredients into a bowl, mash banana thoroughly into wet ingredients

4

Add wet ingredients into dry ingredients and mix thoroughly.

5

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.

Banana Tigernut Mini Muffins

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