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Gluten-Free Teff Muffins

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"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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Ingredients

35 m servings 225 cals
Original recipe yields 12 servings (12 muffins)

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Notes:
  • Substitute blueberries for banana, if desired.
  • Substitute tapioca starch for arrowroot starch, if desired.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 225 calories; 10.7 g fat; 29.9 g carbohydrates; 3.6 g protein; 31 mg cholesterol; 126 mg sodium. Full nutrition

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Reviews

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You don't have to be gluten free to enjoy these muffins. The overall flavor is quite mild and not too sweet. I used half white teff and half dark teff, mixed. I did add the banana and nuts. I w...