Tigernuts are a delicious, sweet tuber (so not a nut at all!) which are rich in fibre and may have a protective effect against heart disease and diabetes. They make a great gluten free flour substitute for people avoiding wheat and other grains.
These muffins are simple to make and can be transformed into a variety of flavours by substituting the apple, pecan & cinnamon with options such as raspberries & coconut or blueberries & pistachio – just use a little nut milk to moisten if using drier ingredients.
GF | GRAIN FREE | DF OPTION
We use all organically grown ingredients.
INGREDIENTS
Makes 8 Large Muffins.
- 2/3 cup tigernut flour
- ½ cup ground flaxseed
- 1/3 cup coconut flour
- ½ tsp baking soda
- ½ tsp Himalayan salt
- 2 tsp cinnamon powder
- 1 tsp pure vanilla essence
- 1 tsp apple cider vinegar
- 1 ½ cup cooked, green apples
- 1/3 cup roughly chopped, activated pecans.
- Extra whole pecans to top.
- 3 free range eggs, beaten
- ½ cup grass fed butter or macadamia nut oil
- 1 tbsp raw honey
TO MAKE
- Turn oven on to 180°C.
- Combine dry ingredients (flours, flaxseed meal, baking soda, salt & cinnamon) in large bowl and mix well.
- In another bowl mix eggs, vinegar, vanilla, and apple together. Melt butter or oil & honey together and add to egg mix.
- Combine wet and dry ingredients and spoon into 8 parchment muffin liners in a muffin tray. Top with a pecan nut on each.
- Bake in warm oven for 15 mins or until golden on top.
TO SERVE
Serve warm on their own or topped with a little coconut yoghurt.
