Ingredients
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1 1/4 cups tigernut flour
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3 large eggs or 3 flax eggs for a vegan option
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3/4 cup coconut sugar
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1/4 cup coconut flour
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1/4 cup tapioca flour
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1 teaspoon baking soda
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1/3 cup coconut oil, melted
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1 teaspoon vanilla extract
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Pinch of salt
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3/4 cup water
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3/4 cup chocolate chips
Directions
Preheat oven to 350°F. Grease muffin tin with coconut oil or place muffin wrappers in a pan.
Create three flax eggs by mixing three tablespoons of flaxseed meal and nine tablespoons of water. Let rest in your fridge for 15-30 minutes to thicken. (If not making vegan options, skip this step).
Whisk tigernut flour, eggs, coconut sugar, coconut flour, tapioca flour, baking soda, coconut oil, vanilla extract, pinch of salt, water and mix until smooth. Fold in the chocolate chips carefully and mix gently until well combined.
Pour into prepared muffin cups and Bake for 25 minutes or vegan for 35 minutes. Let cool to the desired temperature.
