Makes 12 Muffins
Prep: 10 | Bake: 20-25 mins | Total: 35 minutes

Ingredients:

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

Directions:

1. Pre-heat oven to 350F and line a 12-cup muffin tin with muffin liners.
2. In a food processor, pulse shredded carrots until finely chopped.
3. In a large mixing bowl, whisk together tigernut flour, cinnamon, baking powder, baking soda and salt mixing until fully combined.
4. In a separate medium mixing bowl, beat eggs, then whisk in maple syrup, pumpkin puree + shredded carrots.
5. Pour wet mixture into dry + continue to mix until all ingredients are fully combined. Using a silicone spatula, fold in raisins.
6. Once the batter is fully mixed, using a spoon or ice cream scoop, scoop batter into muffin tin.
7. Bake for 20-25 minutes. To check if muffins are fully baked, insert a toothpick into the center + ensure it comes out clean.

Notes:

* 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.