Apple & Pecan Tigernut muffins

Posted by Lorna Macchia on

Apple & Pecan Tigernut muffins

Tigernuts are a delicious, sweet tuber (so not a nut at all!) which are rich in fibre and may have a protective effect against heart disease and diabetes. They make a great gluten free flour substitute for people avoiding wheat and other grains.

These muffins are simple to make and can be transformed into a variety of flavours by substituting the apple, pecan & cinnamon with options such as raspberries & coconut or blueberries & pistachio – just use a little nut milk to moisten if using drier ingredients.


We use all organically grown ingredients.


Makes 8 Large Muffins.

  • 2/3 cup tigernut flour
  • ½ cup ground flaxseed
  • 1/3 cup coconut flour
  • ½ tsp baking soda
  • ½ tsp Himalayan salt
  • 2 tsp cinnamon powder
  • 1 tsp pure vanilla essence
  • 1 tsp apple cider vinegar
  • 1 ½ cup cooked, green apples
  • 1/3 cup roughly chopped, activated pecans. 
  • Extra whole pecans to top.
  • 3 free range eggs, beaten
  • ½ cup grass fed butter or macadamia nut oil
  • 1 tbsp raw honey


  • Turn oven on to 180°C.
  • Combine dry ingredients (flours, flaxseed meal, baking soda, salt & cinnamon) in large bowl and mix well.
  • In another bowl mix eggs, vinegar, vanilla, and apple together. Melt butter or oil & honey together and add to egg mix.
  • Combine wet and dry ingredients and spoon into 8 parchment muffin liners in a muffin tray. Top with a pecan nut on each.
  • Bake in warm oven for 15 mins or until golden on top.


Serve warm on their own or topped with a little coconut yoghurt.

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