Gluten-Free Teff Muffins recipe

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Ingredients

cooking spray
¾ cup teff flour
¾ cup brown rice flour
½ cup arrowroot starch
½ cup firmly packed dark brown sugar
1 ½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
⅔ cup water
⅓ cup vegetable oil
2 large eggs
½ cup mashed banana
½ cup chopped walnuts

Nutrition Info

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
servingSize: -
sodium: 126.3 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spray muffin cups with cooking spray.

  2. Combine teff flour, brown rice flour, arrowroot starch, brown sugar, baking powder, cinnamon, and salt in a bowl.

  3. 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.

  4. Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Recipe Yield

12 muffins

Recipe Note

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.

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