Double Chocolate Tigernut Banana Muffins

These gluten-free double chocolate tigernut banana muffins are a decadent treat that the whole family will love. It is hard to believe these delicious, nutritious, and fluffy muffins are free from the top 9 food allergens.

What exactly is a tigernut?

Despite what the name suggests, tigernuts are not nuts! Tigernuts are actually a small root vegetable originally cultivated in Africa. Incredibly versatile, they can be easily transformed into tigernut milk or flour. This is done through a process of soaking, grinding, and drying out the tubers. In fact, horchata, a traditional Spanish beverage, is actually made with tigernuts.

Packed with prebiotic fiber as well as magnesium, calcium, iron, and vitamin C, tigernuts can play an important role in a nutrient-dense diet. Perfect for allergy-friendly baking, tigernut flour has a slightly sweet and “nutty” flavor, all without the nuts.

Double Chocolate Banana Muffins

• 1 cup Tigernut flour

• 1/2 cup Arrowroot powder

• 1/3 cup Vegan cocoa powder or carob powder

• 1 tsp Baking soda

• 1/2 tsp Salt

• 1 Banana (ripe, roughly 1/2 cup mashed)

• 1/4 cup Maple syrup

• 1/2 cup Avocado oil

• 1 tsp Vanilla extract

• 1 Vegan egg ((gelatin, chia, etc.))

• 2 Tbsp Apple cider vinegar

• 1/2 cup Vegan dark chocolate chips (or carob chips)

1. Preheat the oven to 350°F. Line a muffin pan with 6-8 muffin liners and set aside.

2. In a small bowl, mix together the tigernut flour, arrowroot powder, cocoa powder, baking soda, and salt until well combined.

3. In a medium bowl, mash the banana and combine with the maple syrup, avocado oil, and vanilla extract.

4. Pour the dry ingredients into the bowl with the wet ingredients and mix well to fully combine. Fold in the dark chocolate chips (optional).

5. Fold the preferred vegan egg into the mixture and add the apple cider vinegar as the last step. Make sure not to overmix.

6. Evenly distribute the batter into the muffin liners. Top each muffin with additional chocolate chips if desired.

7. Place the muffin pan into the oven and bake for 20-30 minutes. Check around 20 minutes, testing with a toothpick.

8. Once done, remove from oven and let cool for at least 15 minutes to set.