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Muffins were one of the first baked items I attempted with my newfound tigernut flour. They are pretty hard to mess up, extremely versatile, and great for breakfast and snacking alike. Throw on some frosting and you have yourself a cupcake. These grain free muffins are made with only tigernut flour and use honey and plantains as a natural sweetener. A little cinnamon adds some spice and you have yourself a wonderful addition to any cup of coffee in the morning. These muffins are paleo and vegan, nut free, and coconut free, which creates the perfect allergy friendly breakfast.
Plantains are a wonderful and yet overlooked addition to vegan baking, as they offer the binding starch without such a strong banana flavor. I used a ripe (but not overripe) plantain in this recipe, but any ripeness will do, though it will slightly change the texture and flavor of the muffins.
I like to include some recipes that are more advanced, like these Lemon Poppyseed Muffins, and similar to standard goodies, but I also like to include simple recipes with few very allergy friendly ingredients. You see, the reason I even found tigernuts was during an extreme elimination diet with my breastfeeding son. I was not eating dairy, grains, corn, soy, tapioca, cassava, potato, nuts, coconut, eggs, avocado, banana, and much more. The list of foods I could eat was shorter than the list I couldn’t. I include recipes such as this one for circumstances like that, where my ingredients were very limited.
These muffins don’t disappoint; they are moist, sweet, and hold together well. A banana could replace the plantain, but I prefer the more subtle flavor.Print
Grain free, vegan spiced plantain muffins perfect for breakfast, snacking, or dessert.
- 1 1/2 cups tigernut flour (sifted)
- 1/2 tsp baking soda
- pinch salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 cup non-dairy milk
- 1/4 cup raw honey
- 1 tsp vanilla
- 1 tsp apple cider vinegar
- 1 ripe plantain
- Preheat oven to 350 degrees
- Mix dry ingredients together
- Put the plantain, milk, apple cider vinegar, honey, and vanilla in a small blender or food processor and blend until mixed thoroughly
- Add the wet mixture to the dry ingredients and mix well
- Pour over mixture into greased muffin tin until one third full
- Bake 20 minutes at 350 or until toothpick comes out clean
- Category: Breakfast
Keywords: grain free, muffins, paleo, vegan
These are a great and simple addition to your paleo baking repertoire, grain free recipes, and allergy friendly snacks.