Description
Delicious and moist Chocolate Chip Tigernut Flour Muffins made with naturally sweet maple syrup, dairy-free milk, and coconut oil. These gluten-free, grain-free muffins are perfect for a healthy snack or breakfast treat, featuring the unique nutty flavor of tigernut flour combined with dairy-free chocolate chips for a guilt-free indulgence.
Ingredients
Scale
Dry Ingredients
- 1/2 cup tigernut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup maple syrup
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1/4 cup dairy-free milk (such as almond milk)
- 1 teaspoon vanilla extract
Additional
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C) and either line a muffin tin with paper liners or grease the tin well to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the tigernut flour, baking soda, and salt ensuring even distribution of leavening agents and salt.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, dairy-free milk, and vanilla extract until smooth and fully blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix gently but thoroughly until the batter is smooth and uniform with no dry patches of flour.
- Fold in Chocolate Chips: Gently fold the dairy-free chocolate chips into the batter, evenly distributing them without overmixing.
- Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake Muffins: Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool Muffins: Allow the muffins to cool in the tin for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure the coconut oil is melted but not hot when mixing to prevent cooking the eggs prematurely.
- Using dairy-free milk such as almond or oat milk makes these muffins suitable for dairy-free diets.
- To test for doneness, use a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For added texture, you can sprinkle extra chocolate chips on top before baking.
