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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. 
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