Description
Nut free, mint flavored Paleo muffins made with tigernut flour. Perfect alongside breakfast, lunch or eaten for dessert.
Ingredients
Scale
- 1 + 1/2 cups tigernut flour
, sifted, spooned & leveled (135g) - 1/3 cup tapioca flour (44g)
- 1/3 cup cocoa powder (35g)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/3 cup dairy free yogurt*
- 1/3 cup water
- 2 Tbsp maple syrup
- 1 tsp peppermint flavoring
- 3-4 Tbsp chocolate chips
, sifted, spooned & leveled (Instructions
- Preheat oven to 350 degrees F.
- In a medium-sized mixing bowl, combine all dry ingredients except chocolate chips. Mix well.
- Add in all wet ingredients, whisk until smooth.
- Pour batter into a lined muffin pan, filling each cup about halfway full. (Making 12 muffins).
- Place desired amount of chocolate chips on top of each muffin**
- Put muffins in the oven and bake at 350 degrees for 18 minutes. Muffins should be slightly under-baked once done.
- Remove from oven and cool for 5 minutes in pan, then transfer muffins to cooling rack.
- Store in fridge up to one week.
muffin pan, filling each cup about halfway full. (Making 12 muffins).Notes
*I used Kite Hill unsweetened almond milk yogurt. For nut free, use a coconut-based yogurt.
**Another option is to add the chocolate chips to the batter so that they are dispersed throughout the muffins.