Here is a recipe for delicious, vegan and gluten-free Banana Nut Muffins using tigernut flour that I got from @addablooms – a small, black-owned, Canadian company specializing in Ancestral African foods (I got my teff flour from them as well)! If you are in North America you can find their whole list of Ancestral offerings online.

My recipe is adapted from @muriellebanackissa Pumpkin Spice Muffins, which are also incredibly tasty!

Tigernut Flour Banana-Nut Muffins

Ingredients

• 2 Tbsp. ground flax
• ¼ cup / 60ml filtered water
• 1 cup banana puree about 3 medium bananas, mashed
• ¼ cup / 60ml cold-pressed olive oil
• ¼ cup / 60ml unsweetened plant-based milk try tigernut, or cashew-hemp!
• 1 Tbsp. pure maple syrup
• ¾ cup / 125g teff flour
• ½ cup / 50g tigernut flour
• ⅓ cup / 50g coconut sugar
• 1 tsp. cinnamon
• 1 ¼ tsp. baking powder
• 1 tsp. baking soda
• ¼ tsp. fine salt
• ¼ cup / 30g pecans roughly chopped (plus more for topping, if desired)
• ¼ cup / 30g walnuts roughly chopped (plus more for topping, if desired)
• 1 tsp. apple cider vinegar

Directions

• Preheat oven to 350ºF and grease or line a 10 or 12 cup muffin tin.
• Combine the ground flax with water in a small bowl. Mix well, and let sit for about 10 minutes.
• Place the banana, oil, milk, and maple syrup in a blender and blend on high until smooth. Add the flax gel and pulse to combine.
• In a large bowl, mix the teff flour, tigernut flour, coconut sugar, cinnamon, baking powder, baking soda and salt.
• Pour the wet ingredients over the dry and fold to combine. Fold in the nuts, and then add the vinegar and stir in quickly.
• Divide the mixture between 10-12 muffin cups. Garnish with extra pecans and walnuts
• Bake for 30-35 minutes or until a toothpick comes out clean when inserted.
• Let cool for 10 minutes then remove from the muffin tin and let cool completely before enjoying.
• Store leftovers at room temperature for 4 days, or in the fridge for a week. They keep in the freezer well for a month or two. Say thank you to all the Ancestral peoples and their respective heritage that allow you to be experiencing these beautiful muffins, enjoy!

Notes

Makes 10 – 12 snack-sized muffins. 

PRINT

mynewrootsVerified1. Preheat oven to 350ºF and grease or line a muffin tin.
2. Combine the ground flax with water in a small bowl. Mix well, and let sit for about 10 minutes.
3. Place the banana, oil, milk, and maple syrup in a blender and blend on high until smooth. Add the flax gel and pulse to combine.
4. In a large bowl, mix the teff flour, tigernut flour, coconut sugar, pecans, cinnamon, baking powder, baking soda and salt.
5. Pour the wet ingredients over the dry and fold to combine. Add the vinegar and stir in quickly.
6. Divide the mixture between 10-12 muffin cups. Garnish with extra pecans and walnuts
7. Bake for 30-35 minutes or until a toothpick comes out clean when inserted.
8. Let cool for 10 minutes then remove from the muffin tin and let cool completely before enjoying.
9. Store leftovers at room temperature for 4 days, or in the fridge for a week. Freezes well.mynewrootsVerified1. Preheat oven to 350ºF and grease or line a muffin tin.
2. Combine the ground flax with water in a small bowl. Mix well, and let sit for about 10 minutes.
3. Place the banana, oil, milk, and maple syrup in a blender and blend on high until smooth. Add the flax gel and pulse to combine.
4. In a large bowl, mix the teff flour, tigernut flour, coconut sugar, pecans, cinnamon, baking powder, baking soda and salt.
5. Pour the wet ingredients over the dry and fold to combine. Add the vinegar and stir in quickly.
6. Divide the mixture between 10-12 muffin cups. Garnish with extra pecans and walnuts
7. Bake for 30-35 minutes or until a toothpick comes out clean when inserted.
8. Let cool for 10 minutes then remove from the muffin tin and let cool completely before enjoying.
9. Store leftovers at room temperature for 4 days, or in the fridge for a week. Freezes well.