Wholegrain Teff is extremely nutritious. It boasts a wealth of vitamins and minerals including magnesium, potassium, zinc, copper, manganese, choline, Vitamin B3 (niacin), Vitamin B6, Thiamin, Pantothenic Acid, Riboflavin and Vitamin C, which is rarely found in grains. Teff can be purchased as a wholegrain or flour, which is used most commonly in Ethiopia to make a traditional sourdough flatbread called injera. It makes for a highly nutritious substitute to traditional gluten-containing flours. Try it in these amazing muffins for a nutritious way to start the day!
- 1 ½ cups almond meal
- 3 large ripe bananas, mashed
- ¾ cup teff flour
- 2 tsps baking powder
- 1 tsp ground vanilla bean or vanilla extract
- 1 cup almond milk
- 2 tbsp rice malt syrup*
- 1 tsp ground cinnamon
- ½ cup granulated stevia (I like Natvia)
- 2 tbsp coconut flakes
*can sub honey, maple syrup or other liquid sweetener
- Preheat oven to 160º.
- Mash the bananas then add milk and liquid sweetener and mix until smooth.
- In a separate bowl, add all the dry ingredients (excluding the coconut flakes) and mix.
- Add the wet ingredients to the dry mix and whisk until a smooth batter forms.
- Spoon into 12-hole silicone muffin tray.
- Top each muffin with some coconut flakes and bake for approximately 30 minutes until a skewer comes out clean.
- Cool on a wire rack and store in an airtight container for up to 4 days.
This recipe was originally written for + published in Nourish Magazine.
Beautiful muffins! I only had one banana so I reduced the ingredients by 3 and added some chopped strawberries. I also used rice malt syrup instead of stevia.
Will definitely be making again! Great work!