Paleo Nutella Muffins

ingredients

• 1 and 3/4 cups tigernut flour

• 2 tablespoons tapioca flour

• 3/4 teaspoon baking powder

• 1/2 teaspoon baking soda

• 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 coconut oil

• 1 teaspoon vanilla extract

• Nutella (to taste)

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, coconut oil, vanilla) in a large bowl

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

5. Combine wet and dry ingredients and mix until smooth

6. Full muffin liners two thirds full and swirl in nutella (with a knife or toothpick).

7. Bake for 25-30 minutes until a toothpick inserted in the middle comes out clean

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