Fall Foods: Tigernut Muffins – Clean Coach Carly

Fall Foods: Tigernut Muffins

This is one of my favorite recipes to dig into when I have a sweet tooth! The best part? Tigernuts are slightly sweet and, when coupled with nut butter, there is no need for added sweetener! But what am I going on about? These are so good, you will just have to try them for yourself. Here is a quick and easy recipe for gluten-free, dairy-free, added sweetener-free Tigernut Muffins!


2 cups Tigernut flour 

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

a pinch of salt

2 pastured eggs

1/2 cup grass-fed butter (or ghee)

1/2 cup nut butter of your choice (I recommend tigernut or pecan)


Yields about 12 muffins

Preheat oven to 350F and line muffin tin with muffin paper

Melt butter (or ghee) in a pan over low heat and let cool

In a large mixing bowl, combine flour, baking soda, baking powder, cinnamon and salt

In a separate bowl, whisk butter, eggs, nut butter and vanilla until smooth

Add wet ingredients to dry and stir with a spatula until combined (note: it will not be a wet batter, but more like a dough)

Fill muffin tins about 3/4 full

Bake for 10-15 minutes or until a toothpick inserted in the center comes out clean 

Let cool for 10 minutes and enjoy!

These can be kept at room temperature for up to a week. But I doubt they will last that long!

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