If you’re on the lookout for a delightful treat that’s both naturally sweet and irresistibly moist, then the Chocolate Chip Tigernut Flour Muffins Recipe is calling your name. These muffins bring together the subtle nutty flavor of tigernut flour with gooey pockets of dairy-free chocolate chips, making each bite a little celebration of wholesome goodness and comforting sweetness. Perfect for breakfast, a snack, or even a healthy dessert, this recipe combines simple ingredients with easy steps to create something truly special that you and your loved ones will want to bake over and over again.
Ingredients You’ll Need
Each ingredient in this recipe is carefully chosen to contribute to the muffins’ tender crumb, delightful flavor, and beautiful texture. This combination keeps the muffins moist, flavorful, and naturally sweet without needing complicated additions.
- 1/2 cup tigernut flour: Adds a naturally sweet, slightly nutty flavor with a gluten-free touch that forms the base of these muffins.
- 1/2 teaspoon baking soda: Helps the muffins rise perfectly, giving you that light and fluffy texture.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors beautifully.
- 1/4 cup maple syrup: A lovely natural sweetener that adds moisture and depth of flavor.
- 2 large eggs: Bind everything together and add richness for the perfect muffin structure.
- 1/4 cup coconut oil, melted: Brings a subtle tropical undertone and keeps the muffins wonderfully moist.
- 1/4 cup dairy-free milk (such as almond milk): Moistens the batter and complements the other flavors without overpowering them.
- 1 teaspoon vanilla extract: Elevates the overall taste with its warm, fragrant notes.
- 1/2 cup dairy-free chocolate chips: The star of the show! These add melty, sweet bursts of chocolate that pair perfectly with tigernut flour.
How to Make Chocolate Chip Tigernut Flour Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well to make sure your muffins come out easily after baking. This simple step ensures your muffins keep their perfect shape and don’t stick behind.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the tigernut flour, baking soda, and salt. This process ensures that the leavening agent is evenly distributed for consistent rising, while the salt balances the flavors.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, dairy-free milk, and vanilla extract until fully blended. This mixture combines the moisture, natural sweetness, and flavor that will bring your muffins to life.
Step 4: Mix Wet and Dry Ingredients Together
Pour the wet ingredients into the bowl with the dry mixture and stir gently until everything is just combined. Be careful not to overmix, as that can make the muffins dense instead of light and fluffy.
Step 5: Fold in the Chocolate Chips
Gently fold the dairy-free chocolate chips into the batter. This step ensures that the chips are evenly distributed so every bite gets that perfect hint of melted chocolate delight.
Step 6: Fill the Muffin Tin
Spoon the batter evenly into your prepared muffin tin, filling each cup about three-quarters full. This allows room for the muffins to rise without overflowing.
Step 7: Bake Until Golden
Place your muffin tin in the oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Keep an eye on them in those last few minutes to avoid overbaking.
Step 8: Cool and Enjoy
Allow the muffins to cool in the tin for about five minutes. Then transfer them to a wire rack to cool completely. This step helps the muffins set properly so they hold their shape and have the best texture when you bite in.
How to Serve Chocolate Chip Tigernut Flour Muffins Recipe
Garnishes
Sprinkle the muffins with a little extra dairy-free chocolate chips or even a dusting of powdered coconut sugar for a delicate touch. Fresh fruit on the side, like sliced strawberries or raspberries, also brightens the plate and adds a lovely contrast.
Side Dishes
Pair these muffins with a creamy dairy-free yogurt or a dollop of nut butter for added protein and richness. A hot cup of herbal tea or fresh almond milk latte makes this pairing an irresistible cozy morning treat.
Creative Ways to Present
Wrap individual muffins in parchment paper tied with twine for a charming gift or pack them in a reusable container for a healthful on-the-go snack. You can even slice them horizontally and add a smear of coconut butter or jam for a quick breakfast sandwich that’s both unique and delicious.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store leftover muffins in an airtight container at room temperature for up to 3 days. This keeps them soft and fresh, ready for whenever you want a quick treat.
Freezing
For longer storage, freeze the muffins individually wrapped in plastic wrap or parchment paper in a freezer-safe bag for up to 3 months. When you want to enjoy one, just thaw it at room temperature or warm it gently.
Reheating
Reheat muffins in the oven at 300°F (150°C) for about 5-7 minutes or pop them in the microwave for 20-30 seconds to bring back that fresh-baked warmth and gooey chocolate goodness.
FAQs
Can I substitute tigernut flour with another flour?
You can try using almond flour or coconut flour, but keep in mind the texture and taste will change. Tigernut flour has a unique sweetness and moisture that makes these muffins special.
Are these muffins gluten-free?
Yes, since tigernut flour is naturally gluten-free, these muffins are a great option for those avoiding gluten.
Can I use regular chocolate chips instead of dairy-free?
Absolutely! If you don’t have dairy restrictions, feel free to use your favorite milk or dark chocolate chips for the perfect indulgence.
How do I make sure the muffins don’t turn out dry?
Be sure not to overmix the batter and keep an eye on the baking time. Also, the coconut oil and maple syrup help keep these muffins wonderfully moist.
Is this recipe suitable for a vegan diet?
To make it vegan, replace the eggs with flax eggs and ensure all ingredients, including chocolate chips, are vegan-friendly. It might change the texture slightly, but it’s still delicious.
Final Thoughts
There is something truly heartwarming about baking up a batch of these Chocolate Chip Tigernut Flour Muffins Recipe that fills your kitchen with inviting aromas and your heart with joy. Whether you’re a seasoned baker or just stepping into the world of wholesome treats, this recipe is wonderfully approachable and satisfying. I hope you give it a try and discover how effortlessly delicious healthy can be!
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Chocolate Chip Tigernut Flour Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delight in these moist and naturally sweet Chocolate Chip Tigernut Flour Muffins, perfect for a gluten-free and dairy-free treat. Made with wholesome tigernut flour, sweetened with maple syrup, and studded with dairy-free chocolate chips, these muffins are a nutritious and tasty snack or breakfast option.
Ingredients
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 the Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by either lining it with paper liners or greasing the cups to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the tigernut flour, baking soda, and salt. Whisk these together to ensure they are evenly distributed.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, maple syrup, melted coconut oil, dairy-free milk, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Mix them together thoroughly until just combined to form the muffin batter.
- 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 cups, filling each about three-quarters full to allow room for rising.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool: Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the coconut oil is fully melted for easy mixing.
- Substitute dairy-free milk with any preferred plant-based milk like oat or soy milk.
- Use paper liners or grease the muffin tin well to prevent sticking.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins are naturally gluten-free and dairy-free, making them suitable for those with related dietary restrictions.
