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Whole grain vegan baking is easy as can be with teff flour! Use it to make a batch of my chocolate banana teff muffins, which are vegan, gluten-free, oil-free, and added sugar free.
Easy Vegan Teff Flour Muffins
Looking for new ways to bake gluten-free without a myriad of flours, starches and gums? Look no further than teff flour. t is used to make the flatbread of Ethiopia, but works in a wide range of other baked goods, too.
For example, my easy vegan chocolate banana teff muffins!
What is Teff?
Teff (also known as eragrostis tef, or lovegrass), is an ancient, tiny grain from Northeast Africa. It originates from Ethiopia and Eritrea and is one of the earliest know cultivated crops.
Teff, an ancient grain, is naturally gluten-free, lectin-free, high in protein (7 grams per 1/4 cup) and exceptionally high in lysine. It is estimated that Ethiopians and Eritreans get about 2/3 of their dietary protein from teff, and it is renowned for the energy it supplies to those who eat it (notably, the world class runners of Ethiopia and Eritrea).
What is Teff Flour
Teff flour is finely milled teff grains. It is gluten-free. Teff flour (like the grain itself), comes in shades of light and dark brown. Use either in cooking and baking, as they are interchangeable. Both are faintly nutty in flavor, but the lighter flour is especially mild.
Teff flour is used to make Ethiopia’s famous flatbread, injera. But it has multiple uses beyond flatbread. It can be used in a wide variety of sweet and savory baking recipe, including these easy muffins.
Recipe Benefits
- Vegan (dairy-free, egg-free)
- Gluten-free
- Added sugar-free
- Oil-free
- Quick and easy to make
- Simple ingredients
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
The essential recipe has just five ingredients:
- flaxseed meal
- mashed very ripe banana (use over-ripe bananas)
- teff flour
- unsweetened natural cocoa powder
- baking powder (certified gluten-free, as needed)
You will also need a small amount of water and salt. I also like to add in some dark chocolate chunks or miniature chips, but they are optional.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Preheat oven to 350F (180C). Line 10 cups of a standard sze muffin tin with paper or foil liners.
- In a large bowl, combine the flaxseed meal, water and banana. Let stand for 5 minutes to thicken.
- Add the teff flour, cocoa powder, baking powder, and salt, stirring until blended. Add the chocolate chips, if using.
- Divide batter evenly among prepared cups.
- Bake in the preheated oven for 12 to 15 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the muffin tin for 10 minutes, then remove and let cool completely on a wire rack.
Enjoy!
FAQ
How should I store the teff muffins?
Store the cooled teff muffins in an airtight container at cool room temperature for 3 days, the refrigerator for 5 days, or the freezer for up to 6 months.
Can I substitute teff flour with another flour?
I do not recommend it.This recipe was designed specifically for use with teff flour.
Related Recipes
Chocolate Banana Teff Muffins (Oil-Free, GF, V)
Whole grain vegan baking is easy as can be with teff flour! Use it to make a batch of my chocolate banana teff muffins, which are vegan, gluten-free, oil-free, and added sugar free.
Ingredients
- 2 tablespoons (13 g) flaxseed meal
- 3 tablespoons (45 mL) water
- 1 and 1/2 cups (337 g) mashed very ripe banana
- 1 cup (140 g) teff flour
- 3 tablespoons (15 g) unsweetened natural cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Optional: 1/3 cup chopped dark chocolate chunks or chips
Instructions
- Preheat oven to 350F (180C). Line 10 cups of a standard sze muffin tin with paper or foil liners.
- In a large bowl, combine the flaxseed meal, water and banana. Let stand for 5 minutes to thicken.
- Add the teff flour, cocoa powder, baking powder, and salt, stirring until blended. Add the chocolate chips, if using.
- Divide batter evenly among prepared cups.
- Bake in the preheated oven for 12 to 15 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in the muffin tin for 10 minutes, then remove and let cool completely on a wire rack.
Notes
Storage: Store the cooled muffins in an airtight container at cool room temperature for 3 days, the refrigerator for 5 days, or the freezer for up to 6 months.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 102Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 153mgCarbohydrates 21gFiber 3gSugar 4gProtein 3g
The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.
Daryl
Sunday 10th of September 2023
I don't love fruit and chocolate, but I had a bunch of bananas that needed to be used, and so I thought I would give this a try. Since I can't have sugar, I used cocoa nibs, and decided to add a bit of maple syrup so they weren't too bitter. Chocolate chips definitely would have been better, but they turned out okay. I've never baked with teff before, but it's nice to know that is an option in my limited diet. I've had my eye on these maple sweetened chocolate chips, and if I ever find them in the store I might just give making these another go.
Camilla
Saturday 7th of October 2023
I am so glad to hear you liked these, Daryl, especially since this is a combination you don’t typically go for. :)
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Tessa
Tuesday 16th of February 2016
I made these but added a tablespoon of coconut sugar. Also used almond extract and only 2 tablespoons of cocoa. After, I baked it as a cake rather than muffins. Turned out wonderful. Thanks:)
Anne-Marie
Monday 15th of February 2016
I made these muffins yesterday and they are delicious and nicely moist... You wouldn't know they are gluten free! Great recipe!