Description
Delicious and naturally gluten-free Chocolate Chip Tigernut Flour Muffins made with wholesome ingredients like tigernut flour, dairy-free milk, and dairy-free chocolate chips. These moist and tender muffins are sweetened with maple syrup and perfect for a healthy snack or breakfast option, catering to those seeking grain-free and dairy-free treats.
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
Add-ins
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it well to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the tigernut flour, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, dairy-free milk, and vanilla extract until smooth and well incorporated.
- Combine Ingredients: Pour the wet ingredient mixture into the dry ingredients and mix gently but thoroughly until the batter is uniform with no dry patches.
- Fold in Chocolate Chips: Gently fold the dairy-free chocolate chips into the batter, distributing them evenly without overmixing.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.
- Bake Muffins: Bake the muffins in the preheated oven for 18-22 minutes, checking doneness by inserting a toothpick into the center of a muffin; it should come out clean when fully baked.
- Cool Muffins: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess and ensuring the best texture.
Notes
- You can substitute the dairy-free milk with any plant-based milk of your choice, such as oat or soy milk.
- Ensure the coconut oil is fully melted but not hot when mixing to avoid cooking the eggs prematurely.
- For a nuttier flavor, lightly toast the tigernut flour before mixing if desired.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins are grain-free and dairy-free, making them suitable for gluten-free and some dairy-intolerant diets.
