AIP Paleo tigernut banana muffins – glutenfree and vegan
Easy to make muffins from tigernut flour (chufa), tapioca or arrowroot, banana and coconut flower sugar. These muffins are AIP Paleo proof: no grains, nuts, seeds, dairy or eggs. It’s also vegan. And, because it’s completely fatfree, also a healthy treat for Medical Medium followers.
Do you like baking with tigernut flour? Than take a look at these crispy Dutch kletskoppen with tigernut flour. Or these basic cookies with tigernut flour. Both are AIP Paleo friendly. But a little less suited for Medical medium because they contain fat.
Tigernut flour or chufa
Tiger nuts, although the name suggests otherwise, aren’t nuts at all. They are small balls on the roots of the chufa plant. So chufa is a tuber: gluten, grain, legume and nutfree. Chufa tastes slightly sweet and is high in protein. The structure is light and full of fiber.
Medical Medium
Chufa is not listed as a Medical Medium healing food. Tubers in general are not the best filler foods either, although they aren’t considered no foods. Tigernut flour can be a bit dry and fibrous. Therefor, here I combined it with coconut oil. And of course you have to be careful with fat as well. So, thesr cookies are not ideal for Medical Medium. But if you are bored with other foods I would say it’s ok for once in while.
Tapioca
Tapioca flour is made from the cassave root. It’s not the same as cassave flour. That’s the whole, ground root. Tapioca is just the starch. If you don’t want to use tapioca you can substitute for arrowroot.
Coconut blossom sugar
Coconut blossom sugar is a natural, unprocessed form of sugar. It has a low GI and does not promote inflammation. It is dark in color and that is why these muffins are a bit darker than muffins with white sugar.



AIP Paleo tigernut banana muffin
This recipe may contain
affiliate linksEquipment
- oven at 390F or 200C
- and/or ceramic muffin tin
- bowl
- fork and spoon
Ingredients
- ½ cup bananas mashed, 1 medium sized
- ½ cup tigernut flour (ground chufa) loosely filled (50 grams)
- ⅓ cups coconut flower sugar (40 grams)
- ¼ cups tapioca starch/flour or arrowroot (25 grams)
- 1 tbsp water and extra ½ when needed
- 1 tsp baking powder (corn + aluminum free)
Optional
- 1 pinch Celtic sea salt
Instructions
- Preheat the oven to 390F or 200C.
- Mix the tigernutflour, vanilla and salt.
- Mash the banana and mix with the dry ingredients together.
- 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.
- Fill the molds with a spoon and place in the oven for half an hour.
Did you make these muffins or do you have questions? Just leave a comment!