Getting ready for a big week of VBS, so not much time for the internet. How about a muffin recipe to fill some space and tummies? I double this recipe for 24 muffins. It’s gluten free, no added sugar, but there is milk, so not strictly keto. I’ve done this with water, cream, half and half, or coconut milk in place of the milk. All versions turn out pretty good!
Tiger Nut Flour Blueberry Muffins
A gluten free, optionally dairy-free breakfast muffin
Servings: 12
Equipment
- 1 muffin pan
- 12` cupcake liners optional, easier to clean
Ingredients
- 2 cups Tiger nut flour
- 1 1/2 teaspoon Baking powder
- 1/2 teaspoon salt
- 1/3 cup Erythritol/Monkfruit blend sweetener or other sweetener
- 1/2 cup milk or other liquid (coconut milk, water, etc.)
- 1/2 cup butter melted
- 2 teaspoon vanilla extract lemon extract is also good for this recipe!
- 1 cup frozen blueberries
Instructions
- Heat oven to 350℉
- Line muffin pan with cupcake liners or grease each muffin cup with butter or avocado oil.
- In a large mixing bowl, sift together dry ingredients.
- Add frozen blueberries to dry ingredients and toss or gently mix to coat.
- In another mixing bowl, whisk together wet ingredients.
- Add wet ingredients to the dry, then stir until combined.
- Scoop by the 1/4 cup into prepared muffin pans.
- Bake for 20-25 minutes, or until muffins are browned and an inserted toothpick comes out clean (except for blueberry guts).
Notes
Depending on your brand of tiger nut flour, you may need another tablespoon or so of liquid to make it wet enough to make a batter.
Lemme know if you try them!