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Why This Recipe Is So Flavorful
These muffins are naturally gluten-free and packed with nutrients. Teff flour adds a unique, slightly nutty flavor and is rich in protein, fiber, and iron. They make a wholesome snack or breakfast option for anyone avoiding gluten.
Cooking Techniques
- Use fresh baking powder to ensure the muffins rise well.
- Do not overmix the batter to keep the muffins light and tender.
- Check for doneness by inserting a toothpick in the center; it should come out clean.
- Do not overmix the batter to keep the muffins light and tender.
- Check for doneness by inserting a toothpick in the center; it should come out clean.
Directions
Warm your oven to 400°F (200°C) and lightly grease your muffin tin with cooking spray. In a large bowl, mix together the teff flour, brown rice flour, arrowroot starch, brown sugar, baking powder, cinnamon, and salt. In another bowl, whisk the water, vegetable oil, and eggs until well combined, then pour this into the dry ingredients and stir everything together. Fold in the mashed bananas and chopped walnuts until just mixed. Spoon the batter into the muffin cups, filling each about three-quarters full. Pop them in the oven and bake for 20 to 25 minutes, or until the tops feel springy when you gently press them. Let them cool a bit before digging in!
Best Pairings For This Dish
Enjoy these muffins warm with a spread of butter or your favorite nut butter. They also pair well with fresh fruit or a drizzle of honey for extra sweetness. Perfect alongside a cup of tea or coffee.
How To Store Leftovers
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped and thaw at room temperature before serving. This helps keep them moist and fresh.
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