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
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 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.
