Description
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!
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
Instructions
- 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 3/4 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.
Notes
- Use dairy-free chocolate chips to keep the recipe dairy-free.
- For a sweeter muffin, add an extra tablespoon of maple syrup.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 9 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 32 mg
