Tigernut Flour Banana Nut Muffins
Some of my best recipes happen when I’m running to church event, or some other function, and have to come up with something quick. Sometimes I throw ingredients together and hit the mark. Other times, it’s an epic fail. Thankfully, this one was the former and they got devoured at my bible study AND by my kids with their own batch I made (I just knew they were going to love them!).
Something about banana bread takes me back to my childhood. My mom wasn’t a big baker, but when the smell of banana bread wafted through the house, it always made me feel warm and secure.
One of of my latest recipes was made with Tigernut flour. Check it out here!. The reason it’s a new fav is because you use so little sweetener due to the natural sweetness of the flour which is actually made of a root vegetable called the tigernut (I know, I thought it was an actual nut when I first heard of it, too!).
These are simple to throw together without a lot of ingredients. I hope your family enjoys them as much as mine did!
- 1.5 tsp baking soda
- 2 cups Tigernut flour
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup melted unsalted grass-fed butter
- 2 very ripe bananas
- walnuts (optional)
- Mix all dry ingredients.
- Mix all wet ingredients.
- Combine until well blended.
- Line a mini muffin tin with the appropriate sized cups or butter well to prevent sticking.
- Fill each cup 3/4 full and sprinkle with nuts.
- Bake for 9-11 minutes on 350.
- If making regular-sized muffins, cook approximately 15-18 minutes.
- Serve with butter or on it’s own!
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