Always in search of a healthy breakfast that we can grab on the go or pack if we need to, this muffin fits the bill. Minus the chocolate chips, which you can easily omit, this muffin is mini and mighty at the same time. It is both gluten free and sugar free! And the best is that you can't even tell.
On my baking quest, I've been experimenting with sugar substitutes (not artificial), but ones that use natural sugar alcohols. In this recipe, I use Sukrin Gold, which is a brown sugar substitute that is made of erythitrol and stevia.
Make sure you sift the tiger nut flour because it can be clumpy. And don't be tempted to push through those last few darker bits at the end. That is the skin of the tiger nut and it will make your muffin taste more grainy than good.
Time: 30 minutes Servings: 38-40 mini muffins Level: Easy