THE RECIPE JOURNAL · Breakfast
Nutritious Teff Muffins Free of Gluten
These muffins are a delicious way to enjoy a healthy, gluten-free snack packed with the goodness of teff flour. Perfect for breakfast or a quick bite, they’re both nutritious and easy to make.
FROM THE KITCHEN • Nutritious Teff Muffins Free of Gluten
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 400°F (200°C) and give your muffin tin a quick spray with cooking spray to keep the muffins from sticking. In a large bowl, mix together the teff flour, brown rice flour, arrowroot starch, brown sugar, baking powder, cinnamon, and a pinch of salt. In another bowl, whisk the water, vegetable oil, and eggs until well combined, then pour this wet mixture into the dry ingredients. Gently fold in the mashed bananas and chopped walnuts until everything is 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 bounce back when you press them lightly. Let them cool a bit before digging in!
Why you’ll love it
These muffins are packed with nutrients and naturally free from gluten, making them a great choice for those with dietary restrictions. Teff flour adds a mild, nutty flavor and provides fiber, protein, and essential minerals. They make a wholesome snack or breakfast option that supports healthy digestion and sustained energy.
How to serve
Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also pair well with fresh fruit or a dollop of yogurt for a balanced meal. Great for a quick breakfast or an afternoon snack with tea or coffee.
Storage & leftovers
Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, keep them in the refrigerator for up to a week or freeze individually wrapped for up to three months. Reheat gently before serving to restore softness.
