Tigernut Carob 4-Berry Muffins

13 30 127
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 9
Tigernut Carob 4-Berry Muffins
Health Highlights


1 cup Tigernut flour
1 tbsp Arrowroot flour
2 tbsp Maca powder
1/4 cup Carob powder
1 tsp Baking powder
1 tbsp Pumpkin seed butter
1 tbsp Flaxseed meal (ground) (to make flax "egg")
1 tbsp Water (to make flax "egg")
1/4 cup Coconut butter
1 tsp Vanilla extract, pure
1/4 cup Almond milk, vanilla, unsweetened, Silk
1/2 tsp Apple cider vinegar
1 cup Mixed berries (I used strawberries, pomegranates, raspberries and cherries)


Pre-heat oven to 350 degrees celsius.

Mix dry ingredients in one bowl, and whisk together wet ingredients in another (minus the berries).

Stir dry with wet and then mix in berries.

Pour batter into lined muffin cups and bake for 20 minutes.

Nutrition Facts

Per Portion

Calories 127
Calories from fat 78
Calories from saturated fat 34
Total Fat 8.6 g
Saturated Fat 3.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.6 g
Cholesterol 0
Sodium 8.8 mg
Potassium 170 mg
Total Carbohydrate 12.6 g
Dietary Fiber 7.4 g
Sugars 7.1 g
Protein 3.1 g

Dietary servings

Per Portion

Fruit 0.2

Energy sources