Gluten-free & vegan muffins baked with a mix of teff and buckwheat flours for an ultimate healthy wholesome muffin.
I’ve been continuing to experiment with teff flour this week and made my Banana Blueberry Muffins that I usually bake with spelt flour with a mix of teff and buckwheat flours. They came out really well and are such a wholesome, tasty and healthy looking muffins. The teff flour together with blueberries gives them a lovely dark almost chocolate looking color, really beautiful.
I’ve made them vegan as well and have used mashed bananas to bind the gluten-free flours. They are good sturdy muffins with quite unusual flavors coming through. The sweetness comes from bananas, coconut sugar and cinnamon, just enough without being too sweet. The chopped almonds on top give it a nice crunch.
I’ve used frozen blueberries that I’ve added frozen to the mix at the end. You can use fresh ones as well, but since blueberries are not in season now, I just tend to use frozen ones throughout the winter. They are best eaten fresh. Enjoy and let me know what you think :)
Banana Blueberry Muffins ( gluten-free & vegan)
Gluten-free & vegan muffins baked with a mix of teff and buckwheat flours for an ultimate healthy wholesome muffin.
Ingredients
- 3/4 cup teff flour (95 grams)
- 1/2 cup buckwheat flour (70 grams)
- 1/2 cup desiccated coconut (50 grams)
- 1/2 cup coconut sugar (75 grams)
- 1 teaspoon baking powder
- 1 teaspoon of bicarbonate of soda
- 1 teaspoon cinnamon
- pinch of sea salt
- 1/3 cup olive oil (80 ml)
- 1/2 cup almond milk (120 ml)
- 2 teaspoons apple cider vinegar
- 2 medium bananas, mashed
- 1 1/2 cups blueberries
- 1/4 cup almonds for topping, chopped (40 grams)
Instructions
- Preheat the oven to 400 °F (200 °C)
- Prepare 12 hole cupcake size tin with cases.
- Mash the bananas, chop the almonds for the topping and set aside.
- In a large bowl whisk together teff flour, buckwheat flour, desiccated coconut, coconut sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.
- In a small bowl whisk together olive oil, almond milk and apple cider vinegar.
- Add the wet mix together with the mashed bananas to the dry mix and mix until well combined.
- Finally gently fold in blueberries.
- Spoon the mixture into the prepared cases and sprinkle with chopped almonds.
- Bake for about 30 minutes or until a cocktail stick comes out clean.
- Remove from the oven once ready and leave to cool down for 10 min before moving onto a wire rack.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving:Calories: 197Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 188mgCarbohydrates: 27gFiber: 3gSugar: 13gProtein: 3g
What gorgeous muffins these are! Definitely look like they came from a bake shop!
Thank you Bethany! I’m so happy how they turned out:) x
Thank you for this recipe! I made these on Sunday to take to work during the week. I am impressed at how light and fluffy these are. I ate half of one just to test it….and found myself quickly coming back for the other half. My husband can’t believe that these are gluten fee. We’ve been eating muffin bricks for too long.
Thank you Tracey so much for your wonderful comment. This just made my day and I’m so happy that you’ve enjoyed these! Hana x
I love your chocolate muffins that are gf.
Thank you Sally!
Hi I wondered if you had a substitute for teff flour? I don’t currently have access to any. We have ground almonds, coconut flour, whole grain spelt and whole grain rye at home.
Thank you!
Chloe
Hi Chloe, if you don’t need them to be gluten-free I think wholegrain spelt flour would work well. For gluten-free version you could try ground almonds. You might need less almond milk too. Hope they come out well:)
Excellent muffin! No gums, no starches, no sogginess from the berries. Great crumb, the right amount of sweetness, very whole-some. I got dough enough for 11 small-ish muffins, might take 1.5 portions to get 12 bigger muffins next time. Many thanks for the recipe Hana!
Hi Olga, thank you so much for leaving such a wonderful comment. I’m so happy you like the muffins! Yes, I tend to make small muffins using cupcake size tin, great idea to make some extra for larger size ones. xx
Hello would I be able to make these with maple rather than coconut sugar?
Hi Bhony, yes, it should be fine to use maple syrup, not too much, up to 1/3 cup should be enough. You’ll have to reduce the amount of almond milk too. Hope that works.
These look ahhhhmazing!
I was wondering if I would be able to skip the buckwheat flour as I only have teff flour at hand? Also, can I skip the apple cider vinegar as i’m low fodmap and apples do crazy things to my body!
Natalia <3
Hi Natalia, yes, you can use teff flour instead of the buckwheat or any other gluten-free flour. I use apple cider vinegar in conjunction with bicarbonate of soda to help with the rise, you could add lemon juice instead or it should be ok to just leave it out. Hope you like them :)
I really like these muffins! Great recipe!
I’m so happy to hear that! Thank you for your lovely comment. ????
Hi! I cooked mine for 45 minutes and still wet at the bottom… taste good but is this how it should be?
Hi Shruti, no, they should bake evenly all around. It sounds to me that they might not have risen properly. If you’re making them again, make sure that the baking powder and soda are well mixed with the dry ingredients and the batter has thick muffin consistency. Hope it works next time :)
Hi Hana
We tried these muffins this morning. We didn’t have teff on the shelf so we used Dove gf brown bread mix. We put in 50 g of sugar as the sweetener too and raw milk. Worked out wonderfully. I’ve been reading your blog for a few days now. Recipes are wonderful, eye-catching and inspiring. We are a gluten free house, so I’ll be back for more. Thank you!
Shane
Hi Shane, thank you so much for your lovely comment! I’m so happy you enjoyed the muffins! Hope you enjoy some of my other recipes as much! Have a wonderful weekend :)
Hello! I just made a half recipe of these, subbing a homemade gf mix, (rice flour/corn/potato, since that’s what I had on hand), and they are lovely! Eating one now, warm from the oven! Several years back I was stuck on your delicious pumpkin muffins, alternated with the kale, mushroom, sage and made those regularly! This morning was 17 degrees F on Puget Sound and it called for blueberry muffins! I haven’t baked in a couple years but I thought of your site immediately! Thank you for such excellent recipes!