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.

Gallery

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
12 muffins
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

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

Cook's Notes:

Substitute blueberries for banana, if desired.

Substitute tapioca starch for arrowroot starch, if desired.

Nutrition Facts

225 calories; protein 3.6g; carbohydrates 29.9g; fat 10.7g; cholesterol 31mg; sodium 126.3mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/24/2016
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 was weary of the high temperature though and so I baked them at 185 C (365 F) for 20 minutes and they were perfect. Half the recipe yielded 9 regular sized muffins. Thank you for the recipe. Read More
(1)
Advertisement