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 colour, really beautiful.
I’ve made them vegan as well and have used used mashed bananas to bind the gluten-free flours. They are good sturdy muffins with quite unusual flavours 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:)
- 95g teff flour (3/4 cup)
- 70g buckwheat flour (1/2 cup)
- 50g desiccated coconut (1/2 cup)
- 75g coconut sugar (1/2 cup)
- 1tsp baking powder
- 1tsp bicarbonate of soda
- 1tsp cinnamon
- pinch of sea salt
- 80ml olive oil (1/3 cup)
- 120ml almond milk (1/2 cup)
- 2tsp apple cider vinegar
- 2 medium bananas, mashed
- 1½ cup blueberries
- 40g almonds for topping, chopped (1/4 cup)
- Preheat the oven to 200°C (180°C fan)
- 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 30min 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.
- Enjoy!
Bethany @ athletic avocado says
February 20, 2016 at 12:43 pmWhat gorgeous muffins these are! Definitely look like they came from a bake shop!
Hana says
February 20, 2016 at 2:03 pmThank you Bethany! I’m so happy how they turned out:) x
Tracey says
February 22, 2016 at 12:25 pmThank 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.
Hana says
February 22, 2016 at 2:27 pmThank 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
Sally says
July 8, 2016 at 5:21 pmI love your chocolate muffins that are gf.
Hana says
July 8, 2016 at 7:18 pmThank you Sally!
Chloe says
August 28, 2016 at 4:38 pmHi 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
Hana says
August 28, 2016 at 8:04 pmHi 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:)
Olga says
October 10, 2016 at 5:06 pmExcellent 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!
Hana says
October 10, 2016 at 8:02 pmHi 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
Bhony Austin says
October 26, 2016 at 4:10 amHello would I be able to make these with maple rather than coconut sugar?
Hana says
October 26, 2016 at 8:35 pmHi 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.
Natalia says
March 7, 2017 at 7:37 pmThese 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
Hana says
March 8, 2017 at 9:11 pmHi 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 :)
Sherry S says
September 10, 2017 at 2:40 pmI really like these muffins! Great recipe!
Hana says
September 10, 2017 at 4:14 pmI’m so happy to hear that! Thank you for your lovely comment. 😊
Shruti says
October 9, 2017 at 2:08 amHi! I cooked mine for 45 minutes and still wet at the bottom… taste good but is this how it should be?
Hana says
October 15, 2017 at 9:45 pmHi 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 :)