Description
Healthy, blueberry muffins made with tigernut flour and sweetened with bananas. Free of all common allergens, Paleo and Vegan.
Ingredients
Scale
- 1 + 1/2 cup tigernut flour (168g)*
- 3 Tbsp ground flax (18g)**
- 2 tsp baking powder
- 1 tsp cinnamon
- 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.
- Combine tigernut flour, ground flax, baking powder, cinnamon and salt in a medium-sized mixing bowl.
- Add in mashed banana, sunflower seed butter and water. (Note: batter is thick)
- Fold blueberries into batter.
- Scoop 1/4 cup batter per muffin into a lined muffin pan.
- Bake muffins at 350 degrees for 28 minutes.
- Remove from oven and cool in pan for 10 minutes. Then transfer muffins to a wire cooling rack and cool to room temperature.
- Store in fridge up to one week.
Notes
*For best results, measure tigernut flour by weight. Also, tigernut flour has a tendency to clump, so sift it prior to using.
**I buy whole flax seed and grind them using a coffee grinder.