Name: Chocolate Chip Tigernut Flour Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Gluten Free
Ingredients: 1/2 cups tigernut flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 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; 1/2 cup dairy-free chocolate chips

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These fluffy, grain-free muffins are made with tigernut flour and sweetened with maple syrup, making them a delicious and healthy treat for breakfast or a snack. With chocolate chips sprinkled throughout, these muffins offer a perfect balance of sweetness and texture without gluten or refined sugar!

Why You'll Love This Recipe

These Chocolate Chip Tigernut Flour Muffins are a game-changer for anyone looking for a delicious treat that accommodates dietary restrictions without sacrificing flavor. Naturally grain-free and gluten-free, these muffins are perfect for those following paleo or allergy-friendly diets. The natural sweetness of tigernut flour combined with maple syrup creates a delightful flavor profile that doesn't rely on refined sugars. Each muffin offers the perfect balance of nutty undertones and chocolate goodness, making them an ideal grab-and-go breakfast or afternoon pick-me-up. Plus, they're incredibly simple to make with just a few wholesome ingredients you'll feel good about serving to your family.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Tigernut flour forms the base of these muffins and despite its name, it's not actually a nut but a small root vegetable. It has a slightly sweet, nutty flavor that works perfectly in baked goods and is naturally grain-free, making it ideal for paleo and allergen-friendly recipes.

Baking soda provides the necessary leavening action, helping these muffins rise and develop a fluffy texture despite not using traditional wheat flour.

Salt enhances all the flavors in the recipe and balances the sweetness, creating a more complex and satisfying taste profile.

Maple syrup serves as a natural sweetener in these muffins, adding a rich depth of flavor that refined sugar simply can't match. Its liquid form also contributes to the moisture content of the muffins.

Eggs act as a binding agent in this recipe, providing structure and helping the muffins hold together without gluten. They also add protein and contribute to the tender crumb of the finished product.

Coconut oil brings moisture and richness to these muffins. When melted, it integrates perfectly with the other ingredients and helps create that soft, cake-like texture we all love in a good muffin.

Dairy-free milk adds necessary moisture without introducing dairy. It thins the batter to the perfect consistency, ensuring your muffins aren't too dense.

Vanilla extract adds a warm, aromatic flavor that complements both the tigernut flour and chocolate chips. Even a small amount makes a significant difference in the overall taste profile.

Dairy-free chocolate chips provide delicious bursts of sweetness throughout the muffins. They melt slightly during baking, creating pockets of chocolate goodness in every bite.

Directions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease the tin.
In a large mixing bowl, whisk together the tigernut flour, baking soda, and salt.
In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, dairy-free milk, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until fully combined.
Gently fold in the chocolate chips.
Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

This recipe makes 12 standard-sized muffins, perfect for meal prep or serving a small gathering. Each muffin contains approximately 220 calories. The total preparation time is about 30 minutes, with 10 minutes of prep and 20 minutes of baking time. These muffins can be enjoyed immediately or stored for later consumption.

Variations

Banana Chocolate Chip: Add one mashed ripe banana to the wet ingredients for extra moisture and natural sweetness.

Blueberry Tigernut Muffins: Substitute fresh or frozen blueberries for the chocolate chips for a fruitier version.

Orange Cranberry: Replace chocolate chips with dried cranberries and add the zest of one orange to the batter.

Cinnamon Apple: Add 1 teaspoon of cinnamon to the dry ingredients and fold in ½ cup of small diced apples instead of chocolate chips.

Nutty Version: For those who can have nuts, add ⅓ cup of chopped walnuts or pecans along with the chocolate chips.

Spiced Pumpkin: Replace ¼ cup of the dairy-free milk with pumpkin puree and add 1 teaspoon of pumpkin pie spice to the dry ingredients.

Double Chocolate: Add 2 tablespoons of cocoa powder to the dry ingredients for a more intense chocolate experience.

Storage/Reheating

Counter Storage: These muffins can be stored in an airtight container at room temperature for up to 2 days. Make sure they're completely cooled before storing to prevent condensation.

Refrigerator: For longer freshness, store in the refrigerator for up to 5 days in an airtight container. This is especially recommended in warmer climates.

Freezer: These muffins freeze exceptionally well. Place completely cooled muffins in a freezer-safe container or bag with parchment paper between layers to prevent sticking. They'll keep for up to 3 months.

Reheating: To enjoy a frozen muffin, thaw overnight in the refrigerator or defrost at room temperature for about an hour. For a warm muffin, microwave for 15-20 seconds or warm in a 300°F oven for 5-7 minutes. Refrigerated muffins can be microwaved for 10 seconds to restore that fresh-baked taste.

FAQs

What is tigernut flour and where can I find it?

Tigernut flour is made from ground tigernuts, which are actually small root vegetables, not nuts. Despite its name, it's completely nut-free and safe for those with nut allergies. It has a naturally sweet, nutty flavor and is high in fiber. You can find tigernut flour in health food stores, specialty grocery stores, or online retailers that carry alternative flours.

Can I substitute regular flour for tigernut flour?

Tigernut flour has unique properties that make it behave differently than wheat flour. It's not recommended to substitute regular flour in this recipe as it would require adjusting other ingredients. This recipe was specifically developed for tigernut flour's unique absorption rates and flavor profile.

Can I make these muffins vegan?

Yes, you can make these muffins vegan by replacing the eggs with flax eggs. For each egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it becomes gel-like. The texture might be slightly different, but they'll still be delicious.

Why did my muffins turn out dense?

Dense muffins can result from overmixing the batter, which develops the proteins and creates a tougher texture. Mix just until ingredients are combined. Also, check that your baking soda is fresh, as old leavening agents won't provide proper rise.

Can I use honey instead of maple syrup?

Yes, honey can be substituted for maple syrup in equal amounts. Keep in mind that honey has a stronger flavor that may slightly alter the taste of the muffins. If you're following a strict paleo diet, make sure to use raw, unfiltered honey.

How can I tell when the muffins are done baking?

The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). The tops should be lightly golden and spring back when gently pressed with a finger.

My batter seems too thick, what should I do?

Tigernut flour can be quite absorbent. If your batter seems too thick, you can add an additional 1-2 tablespoons of dairy-free milk until it reaches a scoopable consistency. The batter should be thick but not dry or crumbly.

Can I make mini muffins instead of regular sized ones?

Absolutely! For mini muffins, fill each cup about ⅔ full and reduce the baking time to 12-15 minutes. This recipe should yield approximately 24-30 mini muffins.

Are these muffins suitable for diabetics?

While these muffins are made without refined sugar, they still contain natural sweeteners (maple syrup) and carbohydrates that can affect blood sugar. Individuals with diabetes should consult their healthcare provider and consider their personal dietary guidelines before consuming.

Can I add nuts or seeds to this recipe?

Yes, you can add ⅓ cup of chopped nuts or seeds to the batter when folding in the chocolate chips. Sunflower seeds, pumpkin seeds, or chopped pecans would be delicious additions for those who can tolerate them.

Conclusion

These Chocolate Chip Tigernut Flour Muffins represent the perfect balance between healthful ingredients and indulgent taste. By harnessing the natural sweetness and unique properties of tigernut flour, you can enjoy a treat that's not only delicious but also accommodates multiple dietary preferences. Whether you're following a paleo lifestyle, dealing with food sensitivities, or simply looking to diversify your baking repertoire, these muffins deliver satisfaction in every bite. The combination of nutrient-rich ingredients makes them suitable for breakfast or as an energizing snack, while the chocolate chips add just enough decadence to satisfy your sweet tooth. With simple preparation and endless variation possibilities, this recipe is bound to become a staple in your healthy baking collection.