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Grain-free Strawberry Tigernut Muffins (Vegan, Gluten-free, Paleo, No Added Sugar)

Grain-free Tigernut Flour Muffins made with fresh strawberries are Paleo, Vegan and delicious! If you’re looking for some Tigernut flour recipes – I’ve got you.

Sweet Strawberry-lovin’ friends, SUMMER IS UPON US for those in the Eastern Hemisphere and it is ABOUT. TIME. I can hardly contain all the strawberries, asparagus and rhubarb in my fridge at the moment. Muffins are a great way to use up some fruit AND in the reverse, to use fruit in muffins. Why? Well… to sweeten them naturally, of course. I’ve been doing some experimentation with only using whole fruit as my sweetener in desserts/baked goods. After learning more and more about how sugar is linked to so many chronic diseases, hormonal imbalances, inflammation, attitude/mood/addiction and more – it’s enough to turn anyone off from it. Fruit has a mix of both fructose and glucose which provides nutritional value unlike just strait fructose in the forms of sugar, agave, etc. and while I already use minimal amounts of lower glycemic sweeteners such as maple syrup, coconut nectar, dates, etc. – I find it’s still too much at times and not necessary so why bother? Once and a while, perhaps – but I’m stubborn and would prefer to find ways without it. Using whole fruit or whole sweet veggies is my new calling. I think we are all sweet enough already 🙂

Have you tried nixing sugar?

After trying it, and seeing such a difference, it’s pretty easy to stay motivated as long as you can steer clear of too much temptation and still live a sweet life using more wholesome ingredients. I really feel you can accomplish both, so hopefully this recipe can inspire!

Tigernut flour is one of my favorite flours honestly, next to almond meal and coconut flour – it’s slightly sweet and nutty flavor (though it’s not a nut, it’s a tuber!) is really comforting. It makes for a soft muffin, the almond meal adds a little more density and the arrowroot powder, baking powder and baking soda help puff it up more. With all gluten-free muffins, to get it to puff up more into a muffin-shape vs. staying flat, I use a little scooper, pile the mixture high and shape it a little with a spatula. Works like a charm.


Grain-free Tigernut Flour Muffins w/ Strawberries (Vegan, Paleo, No sugar added)

Grain-free Strawberry Tigernut Muffins

5 from 3 votes
Easy Grain-free Muffins made with Tigernut Flour and fresh strawberries are delicious and easy! This is a healthier for you treat with no sugar added and packed with goodness.
(Paleo, Vegan, Refined sugar-free)
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yeild: 6

Ingredients

  • 3/4 cup tigernut flour
  • 1/4 cup almond meal
  • 1 tbsp arrowroot powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp tahini or almond butter
  • 1 flax egg or egg
  • 1/4 cup coconut oil
  • 1/2 tsp vanilla
  • 1/4 cup non-dairy milk
  • 1/2 tsp apple cider vinegar
  • 1/2 cup sliced strawberries

Instructions:

  • Pre-heat oven to 350f degrees and add muffin liners to a muffin tin.
  • Mix dry ingredients in a bowl: flours, baking soda and baking powder.
  • In a separate bowl, mix the wet ingredients: tahini, flax egg/egg, coconut oil, vanilla, milk, and vinegar.
  • Pour the wet mixture into the dry and using a hand or stand mixer, combine until the batter forms.
  • Add sliced strawberries and with a spatula, carefully mix in.
  • Scoop batter into the muffin tins and bake for 20-25 minutes until the center is cooked (check the middle with a toothpick). They should be golden brown on the outside.

Notes:

A flax egg is 1 Tbsp ground flaxseed mixed with 3 Tbsp water, let sit to combine for 10 minutes in the fridge before using
Diet: American
Keywords: gluten free muffins, grain free muffins, healthy muffins, paleo muffins, tigernut flour muffins, tigernut flour recipes
Course: Brunch, Dessert, Snack

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Hope you enjoy!
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Use #foodbymars to tag your FBM inspired creations! I’d love to see!

**Alison

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-Alison Marras
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14 comments

  1. I followed the recipe but didn’t use a hand or stand mixer. My “batter” was pretty dry but I moved forward. Mine didn’t rise and did not hold together well. I used coconut flour instead of almond flour and sunflower butter instead of tahini so there’s that. Any ideas? 

    • Yes, thoughts are these substitutions made it dry. Coconut flour absorbs liquid much more and can dry out, sunflower butter is usually thicker than tahini which is thinner. If you try the recipe as-is, you’d have a better result.

  2. I LOVE these muffins! I always double the recipe to get 12 muffins, omit the vinegar and instead add water. I sweeten them with powdered monk fruit and they come out tasting a lot like graham crackers. Thanks for the recipe!

  3. I made these and they are very delicious!  Thank you.  I’m needing to keep track of everything I eat for health purposes – About how many calories is one muffin?

  4. Thank you for the wonderful recipe, which made 7 muffins for me. I like the coconut notes and the delicate crumb of these muffins.

  5. I’m so into this idea of using only fruit to sweeten, and especially with summer on the way and all these amazing naturally sweet fruits coming available. Tigernut flour is such a good ingredient! I’ve used it for biscotti and it worked perfectly, but never in something soft and pillowy like a muffin – can’t wait to try your recipe Alison!