Delicious gluten-free and vegan wholesome muffins with teff flour, walnuts and carob powder.
I have really craved some comfort baking today, I’ve had a crazy busy week, my son has been ill most of the week and I just wanted a bit of me time in the kitchen baking something nice.
I have lots of carob left that my mother in law has sent me from Portugal and I’ve just treated myself to some teff flour yesterday, which costed me a little fortune. And here we are, the fruit of my afternoon, totally decadent and dark Carob, Walnut and Teff Muffins with Carob Tahini Frosting, which by the way taste pretty amazing.
Teff flour is naturally gluten-free with a very interesting flavor, goes really great with chocolate, but I wanted to try it with carob. I’ve adapted these muffins from couple of my recipes – Banana Blueberry Muffins and Pear and Carob Muffins if you like to check them out. Teff flour gives these muffins a very nutty almost gritty flavour and carob makes them really dark brown almost black. Quite an unusual muffin, but so wholesome and different. And if you are like me and like things that are different, you will love these.
The recipe is fairly straight forward, I’ve used some ground walnuts with the teff flour and carob to create a gluten-free mix. I’ve added couple of bananas to build the structure as they are vegan too. And just to make them more interesting and little more special I’ve topped them with a bit off carob and tahini frosting. Well, I’m a blogger after all and I would love my recipes to be exciting enough for you to try and also little addicted to tahini :) Enjoy!
Carob, Walnut and Teff Muffins with Carob Tahini Frosting (gluten-free & vegan)
Delicious gluten-free and vegan wholesome muffins with teff flour, walnuts and carob powder.
Ingredients
Muffins:
- 3/4 cup teff flour (95 grams)
- 1 cup ground walnuts (100 grams)
- 1/4 cup carob powder (30 grams)
- 1/3 cup coconut sugar (50 grams)
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon cinnamon
- pinch of sea salt
- 1/3 cup coconut oil (80 ml)
- 1/2 cup almond milk (120 ml)
- 2 teaspoons apple cider vinegar
- 2 medium bananas, mashed
Frosting:
- 2 medjool dates, pitted
- 3 tablespoons tahini
- 1 tablespoon carob powder
- 1/2 teaspoon cinnamon
- pinch of sea salt
- 2-3 tablespoons almond milk
Instructions
- Preheat the oven to 350 °F (180 °C ) - 325 °F fan (160 °C fan)
- Prepare 12 hole cupcake size tin with cases.
- Mash the bananas and set aside.
- Melt the coconut oil and set aside. Have the almond milk ready at room temperature.
- In a large bowl whisk together teff flour, ground walnuts, carob powder, coconut sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.
- In a small bowl whisk together coconut 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.
- Spoon the mixture into the prepared cases.
- Bake for about 30-35min or until a cocktail stick comes out almost clean. It will be little sticky.
- Remove from the oven once ready and leave to cool down for 20 min before moving onto a wire rack.
- To make the frosting blend all of the ingredients until smooth. Spoon a small dollop on top of each muffin.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving:Calories: 227Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 174mgCarbohydrates: 22gFiber: 2gSugar: 11gProtein: 4g
Hana- these are so pretty! I love the photography. Thanks for the recipe!
Michelle
Thank you so much Michelle! Let me know if you get to try them:)
These sound very interesting Hana, and they look beautiful!
Thank you so much Michelle! They are quite unusual, but so incredibly tasty:)
The walnuts sounds amazing! Never would have though to add them in! I love teff flour, the color and light texture is just wonderful in baked goods!
And of course…tahini…tahini and “chocolate” for that matter <3
Thank you Rebecca! Teff flour works great with nuts, I’ve tried with hazelnuts before and the flavours were fantastic. So glad I’ve discovered it:) x
You are a baking genius! I neeeeeeeeeed to try that frosting soon <3
Vow, thank you Aimee! I have to say the frosting is pretty moreish:) x
Divine! They look so rich and luxurious!
Thank you so much Sasha! They definitely are rich:)
Hana, I am so in love with your virtual world!!! Can’t wait to try your chocolate cake( one of the 1st recipes here) for my elder daughter birthday! Your blog put a smile on my face today, thank you so much!
Hi Natalia, thank you so much for this wonderful comment! It’s my absolute pleasure and I’m so grateful to put a smile on your face today:) x
I baked these cakes today and they were wonderful. They have a real depth of flavors even my 7 years old liked them!
Hi Cecilia, I’m so happy you all like these muffins! Thank you so much for leaving a comment, you’ve described them so beautifully, it’s exactly how I would:) x
I just made these for the first time and they are fantastic. They’ll be a staple for me. I used monkfruit sugar, but otherwise made them as written. Thanks so much!
You’re so welcome Julie! I’m so happy you loved them :)
Hana, I’ve got a bag of sprouted buckwheat flour I have good reason to suspect is excellent. Could it work here instead of teff? Some alterations need to be made to accommodate the swap? Thanks.
Hi Keren, you can swap the teff flour with buckwheat flour in any of my recipes. They’re very similar, teff has a little more nutty taste. Hope you like the muffins :)
Amazing recipes, I use tiff for breads but this is great thank you
You’re so welcome! Happy you love the recipe :)