Makes 12 Muffins
Prep: 10 | Bake: 20-25 mins | Total: 35 minutes
2 cups tigernut flour, sifted*
1 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
2 large eggs
1 cup pumpkin puree
¼ cup maple syrup
1 cup shredded carrots
¼ cup raisins
* Tigernut flour has the tendency to clump up. If you do not have access to a flour sifter, you may place flour in a food processor or blender + pulse to remove any potential clumps for a smoother batter.
If you grate your own carrots, be sure they’re completely dry or wring out excess moisture with a clean dishtowel after chopping in the food processor.
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Making these again, my kids love them!!
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