Glutenfree, vegan & AIP paleo tigernut (chufa) banana muffins

Easy to make muffins from tigernut flour (chufa), tapioca or arrowroot, banana and coconut flower sugar. These muffins are vegan and AIP paleo proof: no grains, no nuts, no seeds, no dairy, no eggs. And, because they are completely fatfree, these muffin ate a treat for Medical Medium followers.as well.

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.

Tigernut flour or chufa

Tiger nuts, although the name suggests otherwise, aren’t nuts at all. They are small tubers on the roots of the chufa plant. So chufa is gluten, grain, legume and nut free. Tigernuts taste slightly sweet and are 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, although they aren’t considered no foods either.

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 flower sugar

Coconut flower sugar is a natural, unprocessed form of sugar. It is dark in color and that is why these muffins are a bit darker than muffins with white sugar.

Two banana muffins with tigernut chufa flour on a wooden board, one muffin sideways.
Two banana muffins with tigernut chufa flour on a wooden bord, zoomed in on one in front.

Tigernut banana muffin

Marjolein

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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.
Prep Time 3 minutes
Oven 30 minutes
Total Time 33 minutes
Servings 2 muffins
Calories 459
Cuisine American, European

Equipment

Ingredients
 

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.

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

Calories: 459kcal | Carbohydrates: 85g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 233mg | Potassium: 136mg | Fiber: 8g | Sugar: 32g | Vitamin A: 24IU | Vitamin C: 3mg | Calcium: 153mg | Iron: 1mg

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