Chocolate-Banana Teff Muffins {Gluten-Free}
Prep time
Cook time
Total time
Recipe by::
Recipe type: Muffins, Bread, Breakfast
Serves: 18
  • 1-3/4 cups teff flour
  • ¼ cup arrowroot or tapioca flour
  • 6 tablespoons unsweetened natural cocoa powder
  • 1 tablespoons baking powder
  • ½ teaspoon fine sea salt
  • 2 tablespoons flaxseed meal (ground flax seeds)
  • ¼ cup warm water
  • 1-2/3 cups mashed banana (about 4 to 5 large ripe bananas--mash and measure)
  • ⅔ cup packed light brown sugar OR coconut sugar
  • ⅓ cup virgin coconut oil, melted
  • 2 teaspoons vanilla extract
  • Optional: ½ cup dark chocolate chunks or chips
  • Optional: chopped walnuts or pecans
  1. Preheat oven to 350F. Line 18 cups of two 12-count standard muffin tin with paper or foil liners.
  2. In a medium bowl, whisk the teff flour, arrowroot, cocoa powder, baking powder, and salt.
  3. In a large bowl, combine the flaxseed meal and warm water; let stand for 5 to 10 minutes to thicken. Mix in the banana, brown sugar, coconut oil, and vanilla.
  4. Add the flour mixture to the egg mixture, stirring until blended. Add the chocolate and/or nuts, if using.
  5. Divide batter evenly among prepared cups.
  6. Bake in the preheated oven for 13 to 18 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in tin for 10 minutes, then remove and let cool completely on a wire rack.
Nutrition Information
Calories: 158 Fat: 5.7 g Saturated fat: 3.9 g Carbohydrates: 25.3 g Sugar: 10 g Sodium: 133 mg Fiber: 3.4 g Protein: 3.5 g Cholesterol: 21 mg
Recipe by power hungry at