Tiger Nut Coconut Crumb Muffins

Recipe PREP 10 min COOK 30 min

Tiger Nut Coconut Crumb Muffins

PREP 10 min COOK 30 min

Description

Tiger nuts are tiny tubers with a sweet, earthy, butterscotch-like flavor. Sun-dried and ground into flour, they are full of phosphorus, magnesium, and prebiotic fiber. Coconuts provide MCFAs (medium-chain fatty acids), which boost endurance, while oats offer gut-health-boosting fiber—making this recipe a nutritional powerhouse!

Read: Bake | Tiger Nuts for Delicious, Gluten‑Free Baking

Ingredients

12 muffins MAKES

Crumb Topping

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
Salt

Muffins

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

Directions

Step 1

Position a rack in the middle of the oven and heat it to 350ºF. Grease a muffin pan and set aside.
Step 2

Make the crumb topping: In a small bowl, mix the coconut, oats, maple syrup, and coconut oil; add a pinch of salt. Set aside.
Step 3

In 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 4

Sift 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 5

Scoop the batter into the cups of a greased muffin tin, and top each muffin with crumb topping.
Step 6

Bake 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).