Description
Delicious and healthy muffins made with tigernut flour and fresh blueberries.
Ingredients
Scale
- 1 1/2 cups tigernut flour (168g)
- 3 Tbsp ground flax (18g)
- 2 tsp baking powder
- 1 tsp cinnamon (optional)
- 1/4 tsp salt
- 1/3 cup mashed banana (85g)
- 1/3 cup sunflower seed butter
- 1/2 cup water
- 1/2 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees F. Line a muffin pan with 9 paper or silicone liners.
- In a mixing bowl, combine the tigernut flour, ground flax, baking powder, cinnamon and salt.
- Add in the mashed banana, sunflower seed butter and water. (Note: batter is thick)
- Fold the blueberries into the batter.
- Scoop about 1/4 cup of the batter into each lined muffin slot.
- Place the muffins in your preheated oven and bake at 350 degrees for 28-30 minutes.
- After baking, remove the muffins from the oven and cool in pan for 10 minutes. Then transfer them to a wire cooling rack.
- Best stored in an airtight container in the fridge, up to one week.
Notes
- These muffins are easy to make and a great gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg