This recipe was sent to us by our friend Stephanie Labile, who for the record is amazing!!! The following article is taken directly from Staphanie's web site, and here's the link: http://www.uniqueheartbeat.com/bananaramatigernutoatmuffins.html
Please visit her and look at so many other great article's and recipes!!
These muffins were inspired by the new tiger nut products that were sent to me by Tiger nuts USA. Tiger nuts are not actually nuts, they are small tubers (roots) that grow in the ground just like the yucca root, potatoes and carrots. They are gluten free and top 8 allergen free. They are organic, high in fiber and resistant starch, full of nutrients and vitamins low in calories and fat. Great way to start the day and since you can make a big batch it's a fast on the go breakfast for school days and extra busy days! That's a win, win in my book!!
Ingredients needed- This recipe makes exactly 24 large muffins.
  • 2 cups ripe bananas (​4 medium bananas)
  • 2 cups your choice of milk (we use Good Karma)
  • 3/4 cup maple syrup
  • 4 large eggs
  • 2 Tablespoons oil of choice (we used Barlean's flaxseed oil)
  • 2 teaspoons vanilla
  • 3 cups oats (we used Zego purity protocol oats) 
  • 1 cup Tigernut flour (you can also use cassava)
  • 2 teaspoons baking powder
  • 1.5 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped tiger nuts
  • 6 Tablespoons chia seeds
  • 3/4 cup sliced tiger nuts to top muffins

Directions- Preheat oven to 375 degrees
Place liners in your cupcake pan and set aside.
  1. In a large bowl place bananas and smash them up, leaving no chunks.
  2. Add all wet ingredients and mix well. Milk, maple, eggs, oil and vanilla.
  3. Add oats into wet ingredients and set aside for 5 minutes to soak.
  4. Add in chopped tiger nuts and mix.
  5. Add baking powder, baking soda and chia seed and mix well.
  6. Lastly add in tiger nut flour and mix until well incorporated.
I used a large ice cream scoop and they were filled to the top (they do NOT rise up much). Place in oven and set timer for 25 minutes, use toothpick method (toothpick comes out clean) to ensure they are cooked. They cooked perfectly for me at 25 minutes. ENJOY!

​*I also made this into a Bananarama bread and it took about 50 minutes to bake all the way through.

Here's a new, delicious way to cook Green Beans using Toasted Tiger Nuts!

These Green Beans with Toasted Tiger Nuts really do taste as good as they look.

Chef Kimberly has done it again, these truly are terrific, and your family will love them!

Here's the recipe, brought to you by Tiger Nuts:



3-4 handfuls green beans

1/8 cup tiger nuts – smashed and toasted

1 tbsp tiger nuts oil

1 tbsp butter

black pepper to taste

sea salt - for boiling and to taste


On the stove top, prepare a medium-sized sauce pan with water and salt, bringing up to a boil.Wash beans under cold water, sort and trim ends. Add beans to boiling water, and bring back up to a boil. Turn down to a simmer and let cook until knife tender.

In the meantime, preheat oven to 400 degrees F.Smash tiger nuts in a resealable plastic bag, using a mallet and spread on a baking sheet, toasting in oven, until golden brown – about 5-7 minutes.

Strain beans, once knife tender and return to pot. Add tiger nuts oil and butter, salt and pepper, and half the toasted tiger nuts. Put lid on the pot and gently shake to evenly coat beans. Put beans into a serving dish and top with remaining toasted tiger nuts.

Serve warm.Serve alongside any meaty entree, for a great veggie side dish with flavor & pizzazz!