These delicious, fruit-sweetened teff flour muffins are made with 100% teff flour. Healthy and kid-friendly!
As a kid and even as a young adult, I never realized how many different grains existed.
Growing up, my life kind of revolved around whole wheat, as I’m sure many of you can relate to. Granted, I didn’t think about my options, as I had no significant allergies or sensitivities back then.
Still, it’s quite amazing the number of choices we have.
While I do love whole wheat and spelt, my favorite gluten-free flours are oat (obviously), millet, buckwheat, and teff.
What is teff?
Teff hasn’t quite gained the popularity I believe it deserves, but it’s not unheard of either.
I first became interested in the tiny grain a few years back. After trying it out in various baked goods, it has become a staple in my diet.
With Miki’s birth, I lost a good amount of blood and was anemic for quite a while. Teff was one of the flours I employed in my diet to help rectify that, as it is high in iron.
Another plus to teff is that it’s high in protein. This is great for someone who is prone to blood sugar issues, like myself, as the protein acts as a buffer against the grain’s carb content.
I find that the more protein in a treat, the better I tolerate it.
Ingredients and substitutions
- Teff flour – I like Anthony’s or Bob’s Red Mill brands.
- Baking powder
- Baking soda
- Sea salt
- Mashed banana
- Milk – I use homemade coconut or whole cow’s milk.
- Olive oil – Grapeseed oil or melted butter both work well.
- Plain yogurt – You can use applesauce or more mashed banana if you want to omit the yogurt.
- Egg
- Vanilla extract
Teff flour in muffins
I tried this recipe not expecting much, but these were a HUGE hit in my house, nearly vanishing in less than an hour!
The kids all loved the flavor of teff flour. Even Jade said she couldn’t believe they were teff because she had tried it in another recipe and didn’t care for it.
The only sweetness comes from mashed banana.
If you enjoy teff flour, take a peek at my Honey Teff Pancakes or this Teff Flour Flatbread.
Teff Flour Muffins (NO Added Sugar!)
Ingredients
DRY INGREDIENTS:
- 1 cup teff flour about 220 grams
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
WET INGREDIENTS:
- 1 cup mashed banana about 1 1/2 large bananas
- ½ cup milk of your choice
- 2 Tbsp olive oil
- 2 Tbsp plain yogurt
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Mix the dry ingredients in a large bowl.
- Whisk the wet ingredients in a second large bowl until well combined.
- Add the dry mix to the wet ingredients and stir just until the dry ingredients are moistened.
- Divide the batter among 12 paper muffin cups.
- Bake for 12-15 minutes, just until tops are springy to the touch.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
I thought these turned out great! I had to use egg replacer and it was super yummy!
Thank you, I’m so happy you enjoyed them! 🙂
I have a bag of teff flour I need to use up so I gave these a try. I thought they would be dense and grainy but they were pretty much like normal muffins. I also thought they wouldn’t be sweet enough with just the banana but I was wrong again. We added some dark chocolate chips and topped them with toasted hazelnuts but otherwise followed the recipe exactly. They were really yummy and kid approved. Will definitely be making these again to use up the rest of my teff. Thanks for an easy and yummy recipe.
Thanks, Sarah! I’m happy you enjoyed them, teff flour is awesome!
I am allergic to bananas, what else can you suggest for sweetener?
Hi Cheryl,
This recipe depends on banana for sweetness, so I don’t know how it would turn out without them. You could try using 3/4 cup of either pumpkin puree or applesauce, but I haven’t personally tried it that way.
Hi, I really like how these turned out! Do you have any tips? Best to keep them in the fridge or on the counter?
Hi Joy,
I’m so glad you liked them! Refrigerator is best for keeping. To eat them, you can bring them to room temperature or pop them in the oven for a few minutes to warm them up. 🙂
Thank you!
Really delicious, sweet and a lovely texture! I changed the recipe a bit because I only wanted 6 muffins, but still used one egg. I took a little less milk, 30ml instead of 60ml, to compensate for the egg.
Also I had a mixture of teff-, buckwheat- en green bananaflour which worked very well with this recipe.
Thank you for sharing, already one of my favorite teff recipes!
Thank you, Marian, I’m so glad you enjoyed them!
These are sooooo good! We all love them. I had to make a second batch because the adults and toddler #1 ate the first batch! Perfect for lunchboxes. I love that there’s no added sugar. We use ripple milk so we can send to our but free daycare and my daughter can’t have dairy. We’ve also mixed in a few raspberries which was great! Thank you!
I love this recipe!!! I have made it twice while visiting my daughter who is gluten intolerant. My six year old grandson his dad and my daughter have given a big thumbs up to this healthy and delicious recipe. The second time I made it I added 1 TB of coconut sugar, 1/2 teaspoon of nutmeg and a teaspoon of cinnamon. ❤️
love these! going to make them tomorrow! have you ever added molasses to teff ..only a small amount but it really marries well with teff flavor and with the slightest amount of brown sugar…I mean slight…wow! I love the resistant starch in the teff that slows down its digestion. It really is a gut biome powerhouse! make your own retueri yogurt and then you can mix the yogurt, mix it with equal parts teff grain and oats..let it soak all overnight in the fridge, and then heat it all up in a pan ()med heat for 6mins) and have an egg with it in the morning! all morning, and even in to the afternoon energy!
These are so good!