Tigernut Cinnamon Muffins

ingredients

• 1 and 3/4 cups tigernut flour

• 2 tablespoons tapioca flour

• 3/4 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 and 1/2 teaspoons cinnamon

• 1/4 teaspoon sea salt

• 1 cup non-dairy milk of choice

• 1 teaspoon apple cider vinegar

• 1/2 cup raw maple syrup

• 1/3 cup avocado oil

• 1 teaspoon vanilla extract

instructions

1. Preheat oven to 165°C and line a muffin pan

2. Whisk the non-dairy milk and apple cider vinegar together and let it sit for a few minutes

3. Beat together the above mixture with all wet ingredients (maple syrup, avocado oil, vanilla) in a large bowl

4. In another bowl, mix all dry ingredients (tigernut flour, tapioca flour, baking powder, baking soda, cinnamon, sea salt) until no lumps remain

5. Combine wet and dry ingredients and mix until smooth

6. Full muffin liners two thirds full and bake for 25-30 minutes until a toothpick inserted in the middle comes out clean

7. Transfer to a cooking rack and cool completely before devouring