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side view of tiger nut blueberry muffins placed on a wire cooling rack with a colander of blueberries and milk alternative in the background

Tiger Nut Flour Blueberry Muffins (Paleo & Gluten Free)

Tara Klippert
These muffins are gluten-free, dairy free, paleo and can be made AIP and elimination diet friendly by swapping the eggs out for egg substitutes.
4.67 from 3 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine American, French
Servings 12
Calories 250 kcal

Equipment

  • KitchenAid Stand mixer or large bowl
  • muffin pan
  • muffin cups
  • Measuring cups and spoons

Ingredients
  

  • 2 cups tiger nut flour
  • 2/3 cup cassava flour
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup dairy free milk
  • 2/3 cup maple syrup
  • 2 eggs
  • 1/3 cup melted coconut oil
  • 1 tbsp vanilla extract
  • 1 1/2 cups fresh blueberries

Instructions
 

  • Preheat your oven to 325 Fahrenheit
  • In a stand mixer or large bowl, mix together all of your dry ingredients including tiger nut flour, cassava flour, coconut flour, baking soda and salt.
  • Then add all of your wet ingredients (other than the blueberries) to your flour mixture and mix everything together thoroughly. Make sure to melt your coconut oil and add it into the bowl right before you are going to mix everything together. Otherwise it may start hardening up as it comes in contact with other cold ingredients in the bowl.
  • After everything is mixed together, then you can add your blueberries. Pro tip: mix the blueberries in by hand with a spoon. This way they won't break apart and make your muffin batter blue and purple. Or if you don't care about that (I don't!), mix the heck out of them in your stand mixer!
  • Line your muffin tin with 12 muffin liners, and using a spoon scoop out the batter evenly amongst the 12 muffin cups.
  • Bake your muffins for roughly 30 minutes or until a toothpick comes out clean.
  • Set them up to cool and once they come down to room temperature, transfer them into an airtight container in the fridge or freezer. Enjoy!

Video

Notes

This recipe is inspired by the "Paleo Blueberry Muffins" recipe by Downshiftology.
Above in the blog post I provide recipe ingredient substitutions, dietary modifications, and storage tips.

Nutrition

Calories: 250kcalCarbohydrates: 34gProtein: 2.5gFat: 12gSaturated Fat: 6.6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.7gCholesterol: 31mgSodium: 234mgPotassium: 2.65mgFiber: 8gSugar: 17g
Keyword dairy free, gluten free, grain free, paleo, soy free
Tried this recipe?Let us know how it was!