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Gluten-Free Teff Muffins
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious gluten-free muffins made with teff, brown rice flour, and arrowroot instead of regular flour.
Ingredients:
  • 0.75 cup teff flour
  • 0.75 cup brown rice flour
  • 0.5 cup arrowroot starch
  • 0.5 cup firmly packed dark brown sugar
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon ground cinnamon
  • 0.66666668653488 cup water
  • 0.33333334326744 cup vegetable oil
  • 2 large eggs
  • 0.5 cup mashed banana
  • 0.5 cup chopped walnuts
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and generously spray the muffin cups with cooking spray.
  • In a bowl, mix teff flour, brown rice flour, arrowroot starch, brown sugar, baking powder, cinnamon, and salt together.
  • In a separate bowl, combine water, vegetable oil, and eggs, then whisk into the flour mixture. Gently fold in the bananas and walnuts before pouring the batter into muffin cups until they are 3/4 full.
  • Bake in a hot oven until the tops bounce back when gently touched, about 20 to 25 minutes.

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