|10 min||20 min||30 min||9|
|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.