Hi! I'm Ashley! Learn more about me + Nourish Me Mum here


Double Chocolate Tigernut Muffins

Double Chocolate Tigernut Muffins

DOUBLE CHOCOLATE TIGERNUT MUFFINS 

I can't get enough of Tigernuts! Nut free, gluten free, prebiotic! They are little wonder nuts that are actually not nuts at all but tubers (think potatoes) and they are also grain free!

In this recipe I've used Tigernuts in flour form. If you can't find flour you can make your own by blending whole Tigernuts in your high speed blender like a Vitamix or food processor until you form a fine flour. The finer the better! Depending on what you achieve the texture of your muffin will vary but it will be delicious either way! 

I've also used zucchini puree (see notes) but feel free to use Banana or applesauce depending on the flavours you enjoy and what you have on hand. 

Enjoy x Ash

Double Chocolate Tigernut Muffins

Makes: 12 Muffins 

Time: 20 Minutes 

INGREDIENTS

  • 200g Tigernut Flour (I use Terra Firma Foods)
  • 60g Tapioca Flour/Cassava Flour 
  • 1/4 cup Cacao Powder 
  • 1 1/2 teaspoons Baking Soda 
  • 1/8 teaspoon Sea Salt 
  • 3 free-range Eggs 
  • 1/3 cup Coconut Oil 
  • 1/4 cup Maple Syrup 
  • 1 teaspoon Vanilla Extract
  • 300g Zucchini Puree* See Notes 
  • 100g Dark Chocolate ( I used a 200g 85% Lindt chocolate bar) 

METHOD

Pre-heat oven to 170° C Line or grease a 12 hole muffin tine and set-aside 

In a large bowl combine tigernut and tapioca flours, cacao, baking soda and salt. Mix with a fork to break up any lumps. 

In a small bowl cream together coconut oil and maple syrup until smooth and well combined. Set aside. 

Add your eggs to the side of the flour bowl and whisk lightly with fork. Add Maple + Coconut oil mixture as well as vanilla extract and mix all through until a batter forms. Batter will be thick. 

Gently fold in the zucchini puree* 

Break up you chocolate bar into small pieces (if using) or add your chocolate chips and mix through batter. 

Divide batter evenly between the 12 holes. 

Bake for 13-15 minutes or until tops are set and muffins are firm. 

NOTES: 

For the Zucchini Puree: 

I simply put 300g frozen (skin on, halved and quartered) zucchini pieces in my Vitamix blender ( or mini food processor) for about 1 minute. 

Let it sit for a few moments in the blender until some water collects on the top (about a tablespoon or two) Discard the water and add the puree to your batter as per recipe. 

I use this method for apples and bananas as well to add to my baked goods as this is primarily how I add sweetness or moisture to my recipes.

Blending the frozen veg/fruit creates a lovely smooth texture for baking. 

Have a play!

You can substitute equal quantity mashed banana or applesauce in this recipe if you prefer. 

Enjoy x 

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