03 Aug Tigernut Carrot Muffins
Looking for new and exiting ways to sneak some extra veggies into your kid’s diet? Look no further than these Tigernut Muffins. While I understand that many probably don’t have Tigernut flour in their pantries, I’m hoping this will change after reading this recipe (note- you can buy online or purchase from most natural health food stores). Tigernut flour is naturally sweet and loaded with fiber! Its also great for baking and tastes pretty darn yummy when combined with a couple carrots and baked into a delicious muffin…. but you don’t have to take my word for it…. give these muffins a try and feel free to post a comment and let me know what you think!
- 4 eggs
- 1/4 cup oil of choice (coconut, palm, avocado and even lard all work just fine)
- 2 large handfuls spinach or greens
- 2 medium carrots, grated
- 3/4 cup tigernut flour
- 1/4 cup ground flaxseed
- about 5-6 prunes, chopped (you can also use 1/2 cup raisins here. I prefer prunes as they are lower in sugar)
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ginger, dried
- 1/2 tsp sea salt
- 1 tbs lemon juice
- Preheat oven to 350 degrees.
- Combine eggs and greens in blender or food processor and blend until greens are well blended into egg mixture.
- If using solid oil, warm to melt then add to egg mixture.
- Add remaining ingredients and mix well (I prefer to do this entire process in my food processor and simply pulse to combine ingredients. For those without this wonderful kitchen appliance, you can combine eggs and greens in blender, add oil then transfer to a bowl and finish adding remaining ingredients, mixing until well combined).
- Oil muffin tin, pour batter into cups evenly dispersing and filling about 3/4 full.
- Bake about 12-15 minutes, until golden brown and top springs up when touched.
- Makes 6-10 muffins (depending on size).