Description
Delightfully delicious cupcakes made with tigernut flour, perfect for those with dietary restrictions.
Ingredients
Scale
- 1 1/2 cups tigernut flour (145g)
- 1/2 cup tapioca starch (63g)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/3 cup maple syrup
- 1/4 cup avocado oil
- 1/4 cup coconut milk
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line a muffin pan with 12 cupcake liners and set aside.
- Mix dry ingredients: In a large mixing bowl, combine tigernut flour, tapioca starch, baking powder, baking soda, and salt. Stir well.
- Whisk wet ingredients: In a separate bowl, whisk together eggs, maple syrup, avocado oil, coconut milk, and vanilla extract.
- Combine the wet mixture into the dry mixture and mix until just combined; a few lumps are okay.
- Fill the muffin pan about halfway with batter to make 12 cupcakes.
- Bake for 15-17 minutes until a toothpick comes out clean.
- Cool for 5 minutes in the pan, then transfer to a cooling rack.
- Frost with your favorite frosting once cooled.
Notes
For best results, use high-quality tigernut flour and keep eggs at room temperature. Consider adding chocolate chips or coconut for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 cupcake
- Calories: 160
- Sugar: 6g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 60mg