These Paleo Chocolate Chip Tigernut Flour Muffins are a delicious, fun, kid-friendly treat. They are nut free, dairy free, grain free and green thanks to the reaction between the sunflower seed butter and baking soda. This moist, tender muffin recipe is perfect for breakfast, packed lunch or snacking.
These Chocolate Chip Tigernut Flour Muffins are one of my favorite Paleo muffin recipes. They're nut free, grain free, moist with a delicate texture and my kids love them! I mean, who doesn't love a green muffin?!
Tigernut flour has been one of my favorite Paleo baking flours for quite some time.
I first heard about this nut free flour from other Paleo blogs; way back in the day when I didn't have a blog myself. It intrigued me, so I bought a bag and started experimenting.
Today, it's one of my favorite flours, along with cassava flour.
What is Tigernut Flour?
Tigernut flour comes from finely ground, peeled tigernuts. Now, tigernuts are not actually nuts, but small root vegetables. They are naturally sweet and nutty in flavor, perfect for baking!
Additionally, they contain a lot of fiber, a decent amount of potassium, Vitamin E and iron, as well as resistant starch. This resistant starch has prebiotic properties that helps promotes the growth of beneficial bacteria in the gut.
Where To Buy Tigernut Flour
I have two brands of tigernut flour that I love and use:
The best place to buy tigernut flour is online. You can either purchase it from Amazon, or on the company website. Other places to find tigernut flour include health food stores that sell a large selection of organic products. But, I’ve found that buying online is cheaper.
Ingredients in Chocolate Chip Tigernut Flour Muffins
These Paleo tigernut muffins are made with a few simple ingredients. Here's what you need:
- tigernut flour
- baking powder
- baking soda
- sunflower seed butter
- maple syrup
- vanilla extract
- dark chocolate chips
Obviously, these muffins contain tigernut flour and chocolate chips...as the title portrays. The other main ingredients include: sunflower seed butter, eggs and maple syrup.
These muffins are green because of the combination of sunflower seed butter and baking soda. When baked, the chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda, creating a green muffin color after cooling. This isn't harmful in any way. Just a fun, festive science experiment that gives these muffins a unique color. However, if green muffins aren't your thing, the sunflower seed butter can be substituted with any creamy nut butter.
The longer these Paleo sunbutter muffins sit, the greener they get! After storing a night in the fridge, the tops will be completely green. It's a fun science experiment to try with your kids 😉
How to Make Chocolate Chip Tigernut Flour Muffins
This sunbutter muffin recipe is made in one bowl and baked in the oven - ready to eat in less than 30 minutes!
First, preheat your oven to 350 degrees F.
Next, combine the tigernut flour, baking powder, baking soda and salt in a medium-sized mixing bowl. Add in sunflower seed butter, eggs, maple syrup, water and vanilla. Lastly, fold the chocolate chips into the batter.
Scoop the batter into a lined muffin pan. Fill each muffin cup about ½ way, making 8-9 muffins.
Place the muffins in the oven and bake at 350 degrees for 14 minutes. After baking, cool them on a cooling rack to room temperature.
More Tigernut Flour Recipes
If you’re looking for more recipes using tigernut flour, here are some popular ones from my site:
Naturally green, kid approved muffins made with tigernut flour. Paleo, nut free and dairy free.
- Preheat oven to 350 degrees F.
- In a medium-sized mixing bowl, combine all dry ingredients (except chocolate chips).
- Add in wet ingredients, mix well.
- Fold chocolate chips into the batter.
- Scoop batter into a lined muffin pan. (Recipe makes 8 muffins.)
- Bake at 350 degrees for 14-15 minutes.
- Remove from oven and cool to room temperature on cooling rack.
- Store muffins in an air-tight container at room temperature for 2-3 days or in fridge for up to one week.
The muffins will come out of the oven brown, but will turn green as they cool.
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