How to make Tigernut Muffins (Easy Recipe)

How to make Tigernut Muffins (Easy Recipe)


Tigernut Muffins Recipe: Quick, Easy and Healthy!

Are you big on breakfast? Us, too! We’ve got the newest iteration of a quick healthy breakfast: tigernut muffins. A globally-enjoyed breakfast and snack time classic reimagined to be more dietary-friendly, healthy, and easy to make.

In fact, these tigernut muffins are completely vegan, gluten free, and so simple to recreate that anyone can do it—welcome baking beginners! 

The main ingredient that makes these muffins so awesome (and delicious!) is Natureul’s tigernut kasha. This versatile powder is made using a handful of organic ingredients and no preservatives, ever. The main component of the powder itself is ground tigernuts—which also makes this recipe nut-free!

These organic tigernut muffins can easily be made in under an hour, with only a few common ingredients that you probably already have on hand! They’re super allergy-friendly and cater to both Paleo and vegan dietary requirements.


How to Make These Awesome Muffins With Tigernuts


Makes 12 muffins:

  • 2 ½ cups organic tigernut kasha (pick your favorite flavor!)
  • 2 flax eggs (check out this previous recipe for how to make flax eggs!)
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup non-dairy milk*
  • ⅓ cup melted coconut oil
  • ½ cup sweetener of choice (cane sugar, coconut sugar, maple syrup, etc.)*
  • 1 teaspoon vanilla extract
  • Optional: 1 cup of add-ins like fruit chunks, chocolate chips, etc.

*Depending on the type of dairy milk and sweetener you choose, you may alter the nature of the recipe to be more-or-less diet conscious. If you are following a specific diet like Paleo or vegan, double check the type of sweeteners and plant milks you’re allowed to use in the diet’s guidelines.


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Grease a muffin tin (or two, if you’d rather make both at once with 6-cup tins) with coconut oil and set aside, OR use cupcake liners to make it easy to remove muffins once cool. If you do decide to go the liner route, you’ll also have to grease a ring around the opening of the muffin cup so the tops don’t get stuck when you’re releasing them from the tin and break away from the bottom half.
  3. In a large bowl, combine the tigernut kasha, the baking soda and powder, and the salt. Whisk well to combine.
  4. In a separate bowl, stir together the flax eggs, non-dairy milk, coconut oil, sweetener and vanilla extract until it makes one smooth wet mixture.
  5. Next, slowly add the dry ingredients into the wet mixture (not the other way around or you’ll get chunks!) and stir continuously until a smooth batter is achieved. If you feel the batter is too loose, add more tigernut kasha a few tablespoons at a time until you achieve a jiggly (but definitely solid) consistency.
  6. At this point, you can fold in the optional add-ins. Coating them in a light dusting of tigernut kasha and folding delicately will help to keep all of the good bits from sinking directly to the bottom of the batter.
  7. Fill the greased tins with ¼ cup scoops of batter.
  8. Place on the top rack of the preheated oven and bake for 25-30 minutes, checking the center with a wooden toothpick to ensure they’re done. If the toothpick comes out with batter on it, add another 5 minutes to baking time. Repeat until the centers are cooked through.
  9. Allow the muffins to cool in the tin for 10-15 minutes before attempting to remove them (otherwise they’ll break) and then allow them to cool on a wire rack or other well-ventilated heat-proof surface for an additional 10 minutes.
  10. Enjoy! We recommend splitting them in half and spreading each side with our delicious tigernut spread for the ultimate tigernut experience.

How long can you store the tigernut muffins in the fridge?

These delicious tigernut muffins are good in the fridge for up to a week—if you can keep from eating them that long! Wrap them up well to prevent drying out. If you want to keep them longer, you can store them in an airtight bag in the freezer for up to a month. Defrost frozen muffins in the microwave in ten-second bursts until you reach the desired temperature.