Tigernut flour. My new best friend! Oh how I love thee.
I’m telling you…my recent egg free, dairy free, coconut free, nut free, grain free and gluten free baking attempts have been blowing me away! I thought all was lost when I had to go on an “allergen free” diet but honestly, it opened me up to a whole new world.
I feel great. I feel nourished. I feel satiated. And it is all thanks to a few key allergen free ingredients like Tigernut flour.
If you aren’t sure what Tigernut flour is, check out this recipe for Lactation Cookies. I explain it all in there.
Initially, I set out to make a cupcake. But after I saw the color of the batter, I decided to morph it into a muffin. The Tigernut flour has a slightly darker hue to it than say regular old flour does and as such, doesn’t produce your standard “white” cupcake. This isn’t a problem per say. What matters is how mouthwatering delicious these are. But esthetically, this recipe looks more like a muffin than a cupcake. And so, muffin it is!
I absolutely love the way the flavors come together here. While the ingredient list is simple, the Tigernut Horchata gives this recipe a huge flavor boost. It takes it someplace plain old milk just can’t. Sure, you can try subbing the horchata for your favorite milk but I won’t endorse that. These muffins are just too darn tasty with the horchata base.
If you want to give these muffins a protein boost, you can throw in a few tablespoons of collagen hydrosolate. Fair warning – it will make the muffins a bit more crumbly and a tad on the “sticky” side. The flavor remains the same and they certainly are just as edible. Just be prepared for a few more rogue crumbs.
Who’s ready for the recipe? Oh you are? Well let’s get right to it. (Some of these links are affiliate links).
- • 1 cup unsweetened or original Tigernut horchata
- • 1 teaspoon apple cider vinegar
- • 1/3 cup avocado oil
- • 1/2 cup raw honey, melted
- • 1 teaspoon vanilla
- • 1 -2 teaspoons cinnamon
- • 1 3/4 cups tigernut flour (you can purchase it directly from their website or on Amazon)
- • 2 tablespoons arrowroot powder
- • 3/4 teaspoon baking powder
- • 1/2 teaspoon baking soda
- • 1/4 teaspoon sea salt
- 1. Preheat the oven to 325°F and line a muffin pan with my favorite liners.
- 2. Whisk the horchata and the apple cider vinegar together and let sit a few minutes for a “curdling” effect. It won’t really curdle but you want it to get a little on the sour side.
- 3. Beat together the horchata mixture, avocado oil, honey, vanilla, and cinnamon in a large bowl.
- 4. Sift in the tigernut flour, arrowroot powder, baking powder, baking soda, and salt. Mix until no large lumps remain.
- 5. Fill cupcake liners two-thirds of the way and bake for 25 to 35 minutes until a toothpick inserted in the middle of the cupcake comes out clean.
- 6. Transfer to a cooling rack and cool completely before frosting.
- Yes, there is a WIDE discrepancy in baking times. This is because of my personal experience. Out of 4 batches, 2 took under 30 minutes and the other 2 batches took over 30 minutes. I have no idea why. The cupcakes turned out the same each time but the cooking times mysteriously varied. If it were me, I would check on them at 20 minutes and go from there.