Tigernut Flour Cupcakes

Delightfully delicious cupcakes made with tigernut flour, a paleo and nut-free treat that’s moist, tender, and perfect for any occasion.

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Prep Time 10

Cook Time 17

Total Time 30

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: Gluten-Free, Paleo

Calories: 150

Dry Ingredients

1.5 cups tigernut flour look for organic brands like One Degree Organic Foods for the best quality
0.5 cups tapioca starch can be substituted with arrowroot starch if desired
1 tsp baking powder ensure it's gluten-free
0.25 tsp baking soda
0.25 tsp salt

Wet Ingredients

2 large eggs room temperature for best results
0.33 cups maple syrup Grade A recommended for a milder flavor
0.25 cups avocado oil healthy fat; feel free to use melted coconut oil as an alternative
0.25 cups coconut milk canned or carton, just make sure it's full-fat for extra creaminess
2 tsp vanilla extract always go for pure for the best flavor

Preparation

Preheat the oven to 350 degrees F. Line a muffin pan with 12 cupcake liners.
In a large mixing bowl, combine the tigernut flour, tapioca starch, baking powder, baking soda, and salt. Stir until well mixed.
In a separate bowl, whisk together the eggs, maple syrup, avocado oil, coconut milk, and vanilla extract until smooth.
Pour the wet mixture into the dry mixture, stirring gently until just combined. Do not overmix; a few lumps are perfectly fine!
Using a scoop, fill each cupcake liner halfway with batter.

Baking

Place in the oven and bake for 15-17 minutes. They’re done when a toothpick inserted into the center comes out clean.
Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Serving

These cupcakes can be dressed up with various frostings, fruits, or even chocolate chips.