Delicious Gluten-Free Teff Muffins Recipe
Finding the perfect gluten-free muffin recipe can be a challenge, but this Gluten-Free Teff Muffins recipe is a game-changer. Adapted from Bob’s Red Mill®, this recipe has become a family favorite, even for those who don’t need to eat gluten-free. Whether you prefer blueberry or banana walnut variations, this versatile recipe will delight your taste buds and cater to everyone’s preferences.
Table of Contents
The Best Gluten-Free Teff Muffins Recipe
Notes on Ingredients
Understanding the ingredients is key to mastering this recipe. Teff flour and brown rice flour form the gluten-free base, offering a unique texture and flavor. Arrowroot starch adds lightness, while dark brown sugar gives a rich sweetness. Baking powder and cinnamon add the perfect rise and spice, and a pinch of salt enhances all the flavors. The wet ingredients include water, vegetable oil, and eggs, which bind everything together. Optional mashed bananas and chopped walnuts add delightful texture and flavor variations.
How to Make Gluten-Free Teff Muffins
- Preheat the Oven: Set your oven to 400 degrees F (200 degrees C) and prepare your muffin cups with cooking spray.
- Combine Dry Ingredients: In a large bowl, mix teff flour, brown rice flour, arrowroot starch, brown sugar, baking powder, cinnamon, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together water, vegetable oil, and eggs.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in mashed bananas and chopped walnuts if using.
- Fill Muffin Cups: Pour the batter into the prepared muffin cups, filling each about 3/4 full.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the tops spring back when lightly pressed.
How to Serve Gluten-Free Teff Muffins
These muffins are perfect served warm, straight from the oven. They make an excellent breakfast option paired with a cup of coffee or tea. For a snack, enjoy them with a smear of butter or your favorite jam. They’re also a great addition to a brunch spread or as a healthy dessert option.
How to Store Gluten-Free Teff Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the muffins. Place them in a freezer-safe bag or container and freeze for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave or oven.
FAQs About Gluten-Free Teff Muffins
Can I substitute other flours for teff flour?
Yes, you can experiment with other gluten-free flours, but the texture and flavor may vary.
Can I make these muffins vegan?
You can try substituting the eggs with a flax or chia egg, and using a plant-based oil.
What other mix-ins can I use?
Feel free to add your favorite fruits, nuts, or even chocolate chips for different flavor profiles.
Can I reduce the sugar content?
Yes, you can reduce the amount of brown sugar or use a sugar substitute, but it may alter the taste and texture slightly.
The Best Gluten-Free Teff Muffins Recipe
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
Instructions
- 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.
