After testing 5 different muffin recipes for clients who can’t eat grains or nuts, I finally stumbled upon this recipe by Hungry By Nature. They are pleasantly sweet with a satisfying crumb that’s hard to find without grain or nut flours. Tigernuts are actually a very small sweet tuber, and are high in iron, fiber, magnesium and vitamin E.
Serves: 12 muffins
- 2 cups tigernut flour (I like Anthony's brand)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1 small ripe banana (about 1/3 cup, mashed)
- 2 eggs
- 1/2 cup ghee or coconut oil, melted
- 2 tablespoons maple syrup or honey (optional)
- Zest and juice of 1/2 lemon (optional)
- Add-in options: 1 cup wild blueberries, 1 grated zucchini, 1 grated carrot
- Preheat oven to 350 degrees, center rack in middle of the oven, and line muffin pan with 12 liners.
- In large bowl mix the flour, baking soda & powder, cinnamon and salt. Sometimes the flour is a little lumpy, so sift if necessary.
- In small bowl mash the banana and mix well with the eggs, ghee or oil, sweetener and lemon zest/juice.
- If using, coarsely grate carrot or zucchini, and squeeze out any extra moisture with your hands. Should end up with about 3/4 cup
- Mix wet ingredients into dry, then fold in your add-ins. Portion batter into liners (Batter will be thick!)
- Bake for 20-30 minutes, until firm to the touch and deep golden brown. Rotate pan after about 15 minutes.
Feel free to play around with add-ins here—I’m sure that grated apple would be lovely, too! Just don’t forget to squeeze out extra moisture from grated fruits and vegetables.
These keep well in the fridge for a week, or frozen for up to 1 month (if they last that long!)