Gluten-Free Teff Muffins

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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.

Submitted by Anonymous

Published on March 5, 2020

2

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Servings:

12

Yield:

12 muffins

Jump to Nutrition Facts

Ingredients

cooking spray
¾ cup teff flour
¾ cup brown rice flour
½ cup arrowroot starch
½ cup firmly packed dark brown sugar
1 ½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
⅔ cup water
⅓ cup vegetable oil
2 large eggs
½ cup mashed banana (Optional)
½ cup chopped walnuts (Optional)

Directions

Preheat oven to 400 degrees F (200 degrees C). Spray muffin cups with cooking spray.
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 (per serving)

225	Calories
11g	Fat
30g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 225
% Daily Value *
Total Fat 11g	14%
Saturated Fat 1g	7%
Cholesterol 31mg	10%
Sodium 126mg	5%
Total Carbohydrate 30g	11%
Dietary Fiber 2g	8%
Total Sugars 10g
Protein 4g	7%
Vitamin C 1mg	1%
Calcium 68mg	5%
Iron 1mg	7%
Potassium 146mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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