Teff Flour Muffins (NO Added Sugar!) - Delicious, fruit-sweetened muffins that 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 Mickie'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 higher 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.
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 some mashed banana.
If you like teff flour, you might enjoy some of my other recipes with it:
Honey Teff Pancakes
Candida-Friendly Chocolate Mug Cake
Teff Flour Flatbread
Teff Flour Muffins (NO Added Sugar!)
- 1 cup teff flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- 1 ½ large ripe bananas mashed well
- ½ cup milk of your choice
- 2 Tbsp olive oil
- 2 Tbsp plain yogurt
- 1 large egg
- 1 tsp vanilla extract
- 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.
Unsweetened applesauce can be substituted for the yogurt.
Some of the items I use to make this recipe include:
Shared with: Busy Monday
Hi, I really like how these turned out! Do you have any tips? Best to keep them in the fridge or on the counter?
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. 🙂
I am allergic to bananas, what else can you suggest for sweetener?
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.
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 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! 🙂