I use this recipe, which I obtained from Bob’s Red Mill®, as the basis for numerous flavor variations, ranging from blueberry to banana walnut. What began as a test for my daughter who has celiac disease is now a family desire.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- cooking spray
- ¾ cup teff flour
- ¾ cup brown rice flour
- ½ cup arrowroot starch
- ½ cup firmly packed dark brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅔ cup water
- ⅓ cup vegetable oil
- 2 large eggs
- ½ cup mashed banana (Optional)
- ½ cup chopped walnuts (Optional)
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray muffin cups with cooking spray.
- Combine teff flour, brown rice flour, arrowroot starch, brown sugar, baking powder, cinnamon, and salt in a bowl.
- Mix water, vegetable oil, and eggs together in a separate bowl; whisk into flour mixture. Stir in bananas and walnuts. Pour batter into muffin cups to 3/4-full.
- Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.
- Substitute blueberries for banana, if desired.
- Substitute tapioca starch for arrowroot starch, if desired.
Nutrition Facts
| Calories | 225 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 126 mg |
| Sugars | 10 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
You don’t have to be gluten free to enjoy these muffins. The overall flavor is quite mild and not too sweet. I used half white teff and half dark teff, mixed. I did add the banana and nuts. I was weary of the high temperature though and so I baked them at 185°C (365°F) for 20 minutes and they were perfect. Half the recipe yielded 9 regular sized muffins. Thank you for the recipe.