Tigernut, Chocolate Chips and Pumpkin Muffins

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These Tigernut Flour Chocolate Chips muffins are entirely nut-free and made with tiger nut flour. They are excellent for light breakfast or snacks. Paleo-style without any grains and refined sugar-free!

Prep Time10

Cook Time45

Total Time55

Servings:

Calories: 167kcal

Ingredients

1 cups Tigernut flour
1/2 cup Cassava flour
1/2 cup Arrowroot flour
1 can Pumpkin purre
1/2 cup Maple syrup
1/2 cup Coconut oil Melted
2 Eggs
1 tsp Baking powder Aluminum free
1 tsp Baking soda
1 tbsp Cinnamon Ground
2 tbsp Vanilla
1/2 tsp Ginger Ground
1/4 tsp Nutmeg Ground
1/2 tsp Salt
3/4 cup Chocolte chips Lillys

Instructions

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
In a medium bowl, whisk together the tigernut flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, mix together the maple syrup, melted coconut oil, pumpkin, eggs, and vanilla extract.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the chocolate chips.
Divide the batter evenly among the muffin cups.
Bake for 35-45 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely

Nutrition