| 12 | 55 | 239 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 25 min | 8 |
| 1 cup | Tigernut flour |
| 1/4 cup | Tapioca starch (also known as tapioca flour) |
| 2 tbsp | Coconut flour |
| 1 cup | Carrots (finely shredded) |
| 2 tbsp | Raisins, seedless (sultana) (any raisins or sub in dried cranberries) |
| 1/2 tsp | Baking soda |
| 1 tsp | Cinnamon |
| 1/4 cup | Maple syrup |
| 1/3 cup | Coconut oil (melted) |
| 57 gm | Ripple Milk |
| 3/4 cup | Water (hot) |
| 4 tbsp | Gelatin dry mix, unprepared (Great Lakes Pork brand (1/4 cup)) |
Preheat the oven to 375oF and line a 12-cup muffin tin with 8-9 muffin liners.
Combine the tigernut flour, tapioca starch, coconut flour, shredded carrots, raisins, baking soda, and cinnamon and mix well.
Stir in the maple syrup and melted coconut oil.
Make the gelatin ripple: Warm up water in the microwave on the stovetop so it becomes warm to touch. Add the gelatin to a bowl, slowly add in the water. Start whisking right away with either a fork or a mini whisk until the collagen is dissolved. Let the ripple sit for 2 minutes allowing it to set prior to using. Fold into batter until well mixed.
Spoon the muffin dough into the muffin tins
Bake in the preheated oven for 20-25 minutes or until baked through and the tops are
golden brown.
Carefully transfer the muffins to a cooling rack and allow to cool completely before enjoying. Cooling in the fridge also helps the muffins set further.
| Vegetables | 0.2 |
