Breakfast muffins with chufa

Breakfast muffins with chufa

These breakfast muffins are the perfect way to start the day. I’ve made them with chufa which is also known as the tiger nut and the main ingredient in a Valencian drink called Horchata. Come to think of it I still have some tiger nuts in my cup board which I brought home after our trip to Valencia.

But back to these muffins; I made these for paleo magazine number 4 of this year.

Easy to make

Ever since I’ve discovered how easy it is to bake with silicon moulds I haven’t done otherwise. Especially when you’re making gluten free breakfast muffins. Since there are no gluten in the muffins they fall apart more easily. When you use silicon moulds you can get them out of the moulds perfectly.

Still a few didn’t come out so well due to the fact that my blue berries were massive in size. Something to keep in mind when you want to bake these blue berry breakfast muffins. Make sure you choose small blue berries as the large ones will be too big for a relatively small muffins.

Chufa

If you don’t have chufa or can’t find it, you can easily substitute almond flour for this. I love the taste of chufa as it gives it a bit of a nutty flavour. And a bit of a crunch that almond flour doesn’t have.

If you’re more of a savoury breakfast person you can try these egg muffins.

Breakfast muffins with chufa

Breakfast muffins with chufa and blue berries

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GangBreakfast
KeukenPaleo

These delicious blue berry muffins are gluten free and paleo proof
Prep time 10 minutes
Cooking time 20 minutes

12 muffins

Ingredients

  • 3 eggs
  • 150 gr apple sauce without sugar
  • 2 tsp vanille extract
  • 125 ml coconut milk
  • 60 ml maple syrup
  • 30 gr coconut sugar
  • 200 gr chufa flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 100 gr blue berries

  • Preheat the oven to 180ËšC (350 F) and line a muffin tin with silicon moulds.
  • In a large bowl mix the eggs, apple sauce, coconut milk, vanilla, maple syrup and coconut sugar to a smooth batter.
  • In another bowl mix the chufa, baking powder and the baking soda. Chufa tends to clump together so make sure you whisk out any lumps.
  • Add the dry ingredients to the wet ingredients and mix well. Add the blue berries last and fold them through. Divide over your muffin moulds
  • Bake for 20 minutes or until a wooden skewer comes out clean.

Nutrition Information per portion

Calories: 164kcal | Carbohydrates: 12g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 152mg | Potassium: 65mg | Fiber: 2g | Sugar: 7g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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Simone van den Berg

Food- and travel blogger from the Netherlands. Loves good food. Loves to taste good food the world over. She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist