I have finally found the perfect arrowroot recipe! It is not an easy starch tuber to work with, neither are there many recipes you can find online. But I think this is the perfect arrowroot recipe to include in your breakfast menu.
Arrowroot is truly a breakfast staple in many Kenyan households. The traditional and most common way Nduma (as is popularly known) is had is by just boiling with a little salt till ready and having it with your favorite cuppa. It is absolutely nutritious, however it can get a little monotonous to have it this way all the time.
I wanted to use it more creatively in my recipes because arrowroot is so readily available in Kenya. Arrow root starch, which basically is a fine flour/starch from the arrowroot is what is commonly used when baking or as a thickening agent. But I wanted to use the whole food, because of its richness in fiber and immense health benefits. Some of its health benefits include:
- High in iron and copper
- High in Vitamin B thus helps in regulating processes in the body
- Can help prevent neural tube defects
- Low in calories compared to other starches thus may aid in weightloss
These muffins were so filling, just the right amount of sweet and super moist! They were easy to prepare and did not take long in the oven. I loved that they are grain free, gluten free, free of processed sugar or any weird chemicals. They are a must try!
[lt_recipe name=”Arrowroot (Nduma) Muffins” servings=”16″ prep_time=”10 MINUTES” cook_time=”17 MINUTES” total_time=”27 MINUTES” difficulty=”Easy” print=”yes” ingredients=”1 cup mashed cooked arrowroot;1 ripe banana, mashed ;1/3 cup peanut butter;3 eggs;2 tablespoons honey;1/2 teaspoon vanilla extract;1/4 cup tapioca flour or cassava flour;1 teaspoon ground cinammon;1 teaspoon baking soda;1/2 teaspoon sea salt;1/3 cup walnuts, chopped;2 tablespoons coconut oil;1/4 cup dark chocolate chips ” ]Preheat oven to 180c. Line a muffin tin with paper liners;In a bowl combine the arrowroot, banana and and peanut butter and mix well till its smooth;Add the eggs, honey and vanilla and stir till smooth;Finally mix in the tapioca/cassava, coconut oil, cinammon,baking soda, sea salt and walnuts. Fold in the chocolate chips;Divide the batter evenly and fill each muffin well. ;Bake for 15-17 minutes until an inserted toothpick comes out clean;Remove from oven and let them cool on a wire rack. Enjoy warm. [/lt_recipe]
Recipe inspiration from the Real Food Dieticians’s Grain Free Sweet Potato Banana Muffins
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