Teff Muffins
Elevate your snack game with these wholesome and naturally gluten-free Teff Muffins, a nutrient-packed treat perfect for breakfast or an on-the-go snack. Made with a blend of earthy teff flour and nutty almond flour, these muffins are lightly sweetened with honey or maple syrup and infused with warm cinnamon for a cozy flavor profile. The recipe offers flexibility with dairy or non-dairy milk and the option to add mix-ins like crunchy walnuts or decadent chocolate chips. With just 15 minutes of prep time, these muffins are a quick and easy way to enjoy the benefits of ancient grains while catering to a variety of dietary preferences. Moist, tender, and freezer-friendly, they’re a versatile addition to any kitchen repertoire!
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Recipe Information
Ingredients
- 1.5 cups Teff flour
- 0.5 cups Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Cinnamon
- 2 large Eggs
- 0.75 cups Milk (dairy or non-dairy)
- 0.25 cups Honey or maple syrup
- 0.25 cups Coconut oil (melted)
- 1 teaspoons Vanilla extract
- 0.5 cups Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly with oil.
In a large mixing bowl, whisk together the teff flour, almond flour, baking powder, baking soda, salt, and cinnamon until well combined.
In a separate medium bowl, lightly beat the eggs, then whisk in the milk, honey or maple syrup, melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender.
If using optional mix-ins like walnuts or chocolate chips, fold them into the batter at this stage.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 3 days. These muffins also freeze well for longer storage.
Nutrition Facts
Calories |
196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 203 mg | 9% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.5 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 155 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
