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  • 1 bag Tigernut Flour
  • 10 dates, soaked in hot water for 10 minutes in a blender and blended
  • 1 15oz  Can Yams
  • 1 cup apple sauce
  • 3 organic eggs
  • ¼ cup flax seeds or meal
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • 1 tsp. baking soda
  • 1 tsp. sea salt
  • Coconut Oil


Preheat oven to 350

Generously grease muffin tins with coconut oil.

Combine dry ingredients and whisk together.

Lightly beat eggs and add remaining ingredients to dry ingredients.

Mix well to combine.

Divide the batter between the muffin tins and bake for 15-20 minutes.


Recipe by Justin Thompson, Whole Foods Culinary Demo Specialist 

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