About This Recipe
Tiger nuts are tiny tubers with a sweet, earthy, butterscotch-like flavor. Sun dried and ground into flour, they are nutritional powerhouses, contain phosphorus and magnesium, and are considered prebiotic. They’re also gluten-free.
For fans of acronyms, coconuts are a great source of MCFAs (medium chain fatty acids). Studies have shown that MCFAs give athletes a kick of endurance. Combine that with the gut-health boosting fiber in oats and this recipe gets an OMG for nutrition!
12 muffins Yield
- 1/2 cup (45 g) unsweetened coconut
- 1/2 cup (60 g) old-fashioned rolled oats, chopped (lightly pulse in your blender or food processor)
- 3 Tbsp (45 ml) maple syrup
- 1/4 cup (60 ml) coconut oil
- 2 eggs
- 1/2 cup (120 ml) coconut oil (if solid, melt it then cool to room temperature)
- 1/4 cup (60 ml) maple syrup
- 3 cups (290 g) tiger nut flour
- 1/2 cup (45 g) unsweetened shredded coconut
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Step 1Position a rack in the middle of the oven and heat it to 350ºF. Grease a muffin pan and set aside.
Step 2Make the crumb topping: In a small bowl, mix the coconut, oats, maple syrup, and coconut oil; add a pinch of salt. Set aside.
Step 3In a medium bowl, whisk the eggs. Then whisk in the yogurt. Slowly pour the coconut oil into the egg and yogurt mixture while whisking. Whisk in the maple syrup until incorporated.
Step 4Sift the tiger nut flour evenly over the egg mixture. Sprinkle the coconut, baking powder, baking soda, and salt evenly over the surface of the tiger nut flour and whisk until smooth.
Step 5Scoop the batter into the cups of a greased muffin tin, and top each muffin with crumb topping.
Step 6Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes, rotating the pan halfway through for even baking. These will keep in a covered container at room temperature for up to 3 days (or in the refrigerator for up to 1 week).
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