Watermelon Radish Breakfast Muffins

I’m a sucker for a good muffin. I just can’t help it. They’re quick to whip up and easy to make. So what’s not to love? These muffins are filled with radishes, an unlikely but delicious and nutrient dense combination.

These are paleo, grain free, dairy free and sugar free. Have one or half with breakfast or as a snack.

Ingredients:

• 2 eggs

• 1/4 cup avocado oil (sub coconut oil or palm shortening)

• 1 cup full fat coconut milk (sub almond or any nut milk of your choice)

• 1 cup tigernut flour ( sub almond flour)

• 1/2 cup tapioca starch (sub arrowroot flour or potato flour)

• 1/4 cup cassava flour

• 1 tsp baking powder

• 1/2 tsp garlic powder

• 1/2 tsp turmeric powder

• 1 cup packed watermelon radish, julienned (sub red radishes) - reserve 2 tbsp julienned

Preparations:

• Beat the eggs in a bowl together. Then, add in the oil and milk and stir with a fork or whisk to combine. Make sure both the oil and milk are well mixed together. If you like you may sub the coconut milk for almond or another nut milk of your choosing. I like to use coconut milk because it really amps up the body and flavor of the muffins.

• Next, add in your flours. If you don’t have tigernut, you may substitute almond flour. Tigernut flour is my favorite to use and it gives the most incredible flavor but almond flour is more accessible. So either will work in this recipe.

• Then, add in the baking powder, garlic powder and turmeric and stir again.

• Pour into a muffin tin and bake for 25-30 minutes until a toothpick comes out clean.