Desserts, Snacks

Tigernut and coconut raspberry muffins

September 13, 2015

Apart from having a really cool name, Tigernut flour is another fab alternative for people who have gluten intolerances or just avoid the stuff! I have become really accustomed to using buckwheat flour as an alternative so it was nice to give something else a go.

Tigernut is also high in fibre and natural sugars, making it sweet and nutritious to bake with! I am obsessed with coconut and I think it goes perfect with raspberries, plus it is also full of health benefits.

These muffins turned out so sweet and yummy, with such a simple recipe:

1 cup Tigernut flour (could be substituted with any nut flour)

1 cup Coconut flour

1 cup Coconut milk

1 large egg

3 Tbsp date syrup (could be substituted with honey)

140g fresh raspberries

Simply blend the ingredients together, leaving out the raspberries. Once the mixture is combined, stir in the raspberries and pour into muffin tins (I grease with coconut oil to avoid sticking). Bake at 150 degrees for 35 minutes.

IMG_9042 IMG_9041

Em x

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