Gluten Free Teff Muffins Recipes
GLUTEN-FREE TEFF MUFFINS
This is a recipe I got from Bob's Red Mill® which I use as a base for many flavor variations from blueberry to banana walnut. What started as an experiment for my Celiac daughter is now requested by everyone in the family.
Provided by N8VTXN
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 29.9 g, Cholesterol 31 mg, Fat 10.7 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 10.3 g
CHOCOLATE FUDGE TEFF MUFFINS {FLOURLESS, VEGAN, DATE-SWEETENED}
Flourless chocolate fudge teff muffins are packed with nutrition, yet taste like decadent brownies! They are gluten-free, vegan and flourless, too.
Provided by Camilla
Categories Muffins
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Grease 8 cups of a standard 12-cup muffin pan.
- In a small saucepan, combine teff and water. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer, stirring occasionally, for 12 to 15 minutes or until water is absorbed. Remove from heat and let stand for 5 minutes. Uncover and fluff teff with a fork.
- In blender, combine dates, cocoa, espresso powder, salt, milk and vanilla; purée until smooth.
- Transfer date mixture to a large bowl and stir in cooked teff, flax seeds and chocolate chips.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 25 to 28 minutes or until firmly set. Let cool completely in pan on a wire rack.
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- Either before going to bed, or first thing in the morning, place the water and vinegar into a high powered blender jar (i.e BlendTec or Vita-Mix). If using the flours, start them soaking in a bowl.
- Proof your yeast by whisking your yeast into the warm water and honey. Set aside for a few minutes to get a slightly poofy, creamy froth. If it doesn't do this, your yeast is old or the water was too hot and you likely killed it....start over.
- Pour in the proofed yeast mixture to the soaked grains, along with the oil and salt. Blend on high speed for one full cycle (about a minute) until all the grains are pulverized and the mixture looks like a batter. Teff is super tiny, so there will be some specs of it left.
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