If you’re looking for a moist, naturally sweet treat that feels both wholesome and indulgent, the Chocolate Chip Tigernut Flour Muffins Recipe is your new best friend. These muffins capture the unique, slightly nutty flavor of tigernut flour while offering the melty delight of dairy-free chocolate chips in every bite. With a tender crumb and just the right hint of maple sweetness, this recipe is perfect for breakfast, snack time, or even a guilt-free dessert. Trust me, once you try these muffins, they’ll become a staple in your baking rotation!
Ingredients You’ll Need
Simple ingredients often bring out the best flavors, and this recipe is no exception. Each component plays a special role, whether it’s for texture, flavor, or moisture, coming together to create a muffin that’s as delicious as it is nutritious.
- Tigernut flour: Offers a naturally sweet, nutty flavor and adds lovely moisture with a gluten-free twist.
- Baking soda: Helps the muffins rise perfectly, giving them a light, airy texture.
- Salt: Balances the sweetness and enhances the other flavors beautifully.
- Maple syrup: A natural sweetener that adds depth and a subtle caramel note.
- Eggs: Bind everything together while providing richness and a tender crumb.
- Coconut oil: Adds moisture and a mild tropical nuance without overpowering the other flavors.
- Dairy-free milk (such as almond milk): Keeps the muffins light and compatible with dairy-free diets.
- Vanilla extract: Brings warmth and sweetness that complement the chocolate chips perfectly.
- Dairy-free chocolate chips: Provide gooey pockets of melty joy for every bite.
How to Make Chocolate Chip Tigernut Flour Muffins Recipe
Step 1: Preheat and prepare your muffin tin
Start by heating the oven to 350°F (175°C). Line your muffin tin with paper liners or lightly grease it to prevent sticking and ensure easy removal later.
Step 2: Combine the dry ingredients
In a large mixing bowl, whisk together the tigernut flour, baking soda, and salt. This dry mixture forms the base and helps create the muffins’ texture.
Step 3: Mix the wet ingredients
In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, dairy-free milk, and vanilla extract until fully blended. This wet mix will bring moisture and flavor to your muffins.
Step 4: Blend the wet and dry ingredients
Pour the wet ingredients into the bowl with the dry ones. Stir gently until combined, taking care not to overmix so your muffins stay tender and fluffy.
Step 5: Fold in the chocolate chips
Gently fold in the dairy-free chocolate chips, distributing them evenly without breaking them up, so every muffin boasts those delightful chocolate bursts.
Step 6: Fill the muffin tin
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to leave room for rising without overflowing.
Step 7: Bake to perfection
Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. This ensures your muffins are moist but fully cooked through.
Step 8: Cool before enjoying
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. This step helps them set properly and makes them easier to handle without breaking.
How to Serve Chocolate Chip Tigernut Flour Muffins Recipe
Garnishes
For an extra touch, sprinkle a few shredded coconut flakes, chopped nuts, or even a dusting of cinnamon on top. These adds provide subtle contrasts in texture and flavor that elevate the muffins beautifully.
Side Dishes
These muffins shine alongside a hot cup of your favorite dairy-free latte, vibrant fresh fruit like berries or sliced apples, or even a dollop of coconut yogurt. This combination transforms your snack or breakfast into a satisfying, balanced treat.
Creative Ways to Present
For brunch gatherings, serve your Chocolate Chip Tigernut Flour Muffins Recipe on a rustic wooden board with small bowls of nut butters, fruit preserves, or even dairy-free whipped cream for dipping. It makes for an inviting spread that gets everyone excited to dig in.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your muffins in an airtight container at room temperature for up to 3 days. This keeps them soft and flavorful without losing moisture.
Freezing
If you want to keep these delicious muffins around longer, freeze them individually wrapped in plastic wrap and put them in a freezer bag. They’ll keep for up to 2 months and thaw quickly when you’re ready for a quick treat.
Reheating
To enjoy muffins warm and fresh-tasting, just microwave for 15 to 20 seconds or pop them in a preheated oven at 300°F (150°C) for about 5 minutes. The chocolate chips perk right back up, and the muffins regain their soft texture.
FAQs
Can I substitute tigernut flour with another flour?
Tigernut flour has a unique sweet, nutty flavor and texture, so substituting it with almond flour or coconut flour will alter the taste and moisture level. If you do substitute, adjust the liquids slightly as these flours absorb more moisture.
Are these muffins gluten-free?
Yes! Since tigernut flour is naturally gluten-free, this Chocolate Chip Tigernut Flour Muffins Recipe is a great option for those avoiding gluten.
Can I use regular chocolate chips instead of dairy-free?
Absolutely! If you don’t have dietary restrictions, regular chocolate chips work just fine and still create that irresistible melty chocolate experience.
How can I make these muffins vegan?
To make this recipe vegan, try replacing the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and ensure your maple syrup and chocolate chips are both vegan-friendly.
Can I add nuts or dried fruits?
Certainly! Chopped walnuts, pecans, or dried cranberries mix in wonderfully for extra texture and flavor. Just fold them in along with the chocolate chips.
Final Thoughts
This Chocolate Chip Tigernut Flour Muffins Recipe is such a delightful way to enjoy a nourishing treat without sacrificing any comfort or indulgence. Whether you are new to tigernut flour or a longtime fan, these muffins are guaranteed to become a beloved favorite. Bake a batch soon, and savor the warm, tender bites packed with wholesome goodness and sweet chocolate surprises!
Print
Chocolate Chip Tigernut Flour Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Chocolate Chip Tigernut Flour Muffins are a delicious gluten-free and dairy-free treat, perfect for a healthy snack or breakfast. Made with nutrient-rich tigernut flour, sweetened naturally with maple syrup, and studded with dairy-free chocolate chips, these muffins offer a moist, tender crumb and a subtle sweetness with a hint of vanilla.
Ingredients
Dry Ingredients
- 1/2 cup tigernut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup dairy-free milk (such as almond milk)
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the tigernut flour, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, dairy-free milk, and vanilla extract until smooth and combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and mix thoroughly until a uniform batter forms.
- Fold in Chocolate Chips: Gently fold the dairy-free chocolate chips into the batter to evenly distribute them without overmixing.
- Fill Muffin Cups: Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full to allow room for rising.
- Bake: Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Muffins: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the coconut oil is fully melted but not hot to avoid cooking the eggs prematurely when mixed.
- Tigernut flour can be dense; do not overmix the batter to keep muffins tender.
- For best results, store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- This recipe is naturally gluten-free and dairy-free, suitable for those with related dietary restrictions.
