Tiger Nut Coconut Crumb Muffins

Ingredients

• 1/2 cup (45 g) unsweetened coconut
• 1/2 cup (60 g) old-fashioned rolled oats, chopped (lightly pulse in your blender or food processor)
• 3 Tbsp (45 ml) maple syrup
• 1/4 cup (60 ml) coconut oil
• Salt
• 2 eggs
• 1/2 cup (120 ml) coconut oil (if solid, melt it then cool to room temperature)
• 1/4 cup (60 ml) maple syrup
• 3 cups (290 g) tiger nut flour
• 1/2 cup (45 g) unsweetened shredded coconut
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• Step 1 Position a rack in the middle of the oven and heat it to 350ºF. Grease a muffin pan and set aside.
• Step 2 Make the crumb topping: In a small bowl, mix the coconut, oats, maple syrup, and coconut oil; add a pinch of salt. Set aside.
• Step 3 In a medium bowl, whisk the eggs. Then whisk in the yogurt. Slowly pour the coconut oil into the egg and yogurt mixture while whisking. Whisk in the maple syrup until incorporated.
• Step 4 Sift the tiger nut flour evenly over the egg mixture. Sprinkle the coconut, baking powder, baking soda, and salt evenly over the surface of the tiger nut flour and whisk until smooth.
• Step 5 Scoop the batter into the cups of a greased muffin tin, and top each muffin with crumb topping.