Tigernut banana muffin

User Reviews

4.0

3 reviews
Good

Tigernut banana muffin

Muffins that are AIP Paleo proof. Without gluten, grains, dairy, eggs, nuts and seeds! Also suited for Medical Medium because without any fats or oils.

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Ingredients

Servings
  • ½ ½ cup bananas mashed, 1 medium sized
  • 1 1 pinch celtic sea salt
  • ½ ½ cup tigernut flour (ground chufa) loosely filled (50 grams)
  • ⅓ cups coconut flower sugar (40 grams)
  • ¼ ¼ cups tapioca starch/flour or arrowroot (25 grams)
  • 1 1 tbsp water and extra ½ when needed
  • 1 1 tsp baking powder (corn + aluminum free)
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Instructions

  1. Preheat the oven to 390F or 200C.
  2. Mix the tigernutflour, vanilla and salt.
  3. Mash the banana and mix with the dry ingredients together.
  4. Add 1 tbsp of water. The batter needs to be thick, almost like dough. But you have to be able to mix everything with a fork. If it remains to dry add another ½ tbsp.
  5. Fill the molds with a spoon and place in the oven for half an hour.

Notes

  • I prefer using both paper baking cups and a (ceramic) muffin tin and place the paper cups in the tin. This makes the cups stable when filling and easy to handle.

Nutrition Information

Show Details
Calories 459kcal (23%) Carbohydrates 85g (28%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.03g Monounsaturated Fat 0.01g Sodium 233mg (10%) Potassium 136mg (4%) Fiber 8g (32%) Sugar 32g (64%) Vitamin A 24IU (0%) Vitamin C 3mg (3%) Calcium 153mg (15%) Iron 1mg (6%)

Nutrition Facts

Serving: 2muffins

Amount Per Serving

Calories 459 kcal

% Daily Value*

Calories 459kcal 23%
Carbohydrates 85g 28%
Protein 3g 6%
Fat 16g 25%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.03g 0%
Monounsaturated Fat 0.01g 0%
Sodium 233mg 10%
Potassium 136mg 3%
Fiber 8g 32%
Sugar 32g 64%
Vitamin A 24IU 0%
Vitamin C 3mg 3%
Calcium 153mg 15%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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4.0

3 reviews
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