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Tiger nut Blueberry Muffins

October 16, 2018

  • 1 cup coconut milk

  • 1 teaspoon apple cider vinegar

  • 1 cup all-purpose flour

  • 1 cup tiger nut flour

  • 2½ teaspoons baking powder

  • ¼ teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup coconut sugar

  • 2 tablespoons coconut oil

  • 1 teaspoon vanilla extract

  • zest of 1 lemon

  • 1½ - 2 cups fresh blueberries


  1. Preheat the oven to 190 celsius. Line a muffin tin with baking cups and set aside.

  2. In a small bowl combine coconut milk and apple cider vinegar. Set aside to allow milk to curdle.

  3. In a larger bowl combine flour, baking powder, baking soda and salt. Set aside.

  4. Mix together sugar, canola oil, lemon zest, and vanilla extract. Add coconut milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to overmix - a few lumps are okay. Fold in blueberries.

  5. Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.

  6. Remove from heat and allow muffins to cool before removing from pan.


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