Gluten-free Tropical Teff Muffins

Given how well it went to bake bread with teff, I figured I might try to sub teff for buckwheat in my standard gluten free muffin recipe too. I like the standard recipe a lot, but they often do get that buckwheat aftertaste that I am not crazy about. So here is a recipe for teff and rice flour-based muffins with some tropical flavors. They are relatively low in added sugar and fat, and oh, so tasty 🙂 They seem to turn out a bit denser than the ones I have made with buckwheat, not sure if that’s coincidental. But they taste better!

Tropical Teff Muffins

  • 1/2 cup brown rice flour
  • 1/2 cup teff flour (all I could find was the dark variety)
  • 1/4 cup sugar
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp xanthan gum
  • 4 tbsp unsweetened shredded coconut
  • 2 tbsp psyllium husks
  • 175-200 ml tropical juice
  • half a banana
  • 3 tbsp coconut oil
  • 1 tsp vinegar

Sift the dry ingredients (minus psyllium husks) and mix well. Soak the psyllium husks in the juice and mix well. Add banana and other wet ingredients (incl oil), mix in a blender or with a stick blender. Add dry to wet ingredients and mix to combine, without over-processing the batter. Spoon into muffin liners and bake at 200C for 20-25 minutes until knife or pin comes out dry.


2 responses to “Gluten-free Tropical Teff Muffins

  1. Looks good! Lovely picture 🙂

  2. Waw!! Your gf teff tropical muffins look deligfhtful!!

    MMMMMMMMMMMMM,..stunning even!

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