Gluten Free Teff Muffins with Blueberries
These gluten free blueberry muffins are entirely vegan, made with the Ethiopian whole grain, teff. Soft and moist, with lemon and coconut. You will need a blender for this recipe.
Ingredients
Dry ingredients:
- ½ cup teff flour
- ½ cup buckwheat flour
- ½ cup coconut fine, desiccated
- ½ teaspoon baking soda
- Pinch of fine sea salt
Wet ingredients:
- 2 tablespoons coconut oil
- 1 cup coconut milk I used tinned, as it is far creamier
- 200 g stewed apples about a cup
- 90 g Medjool dates pitted (about a heaped 1/3 cup)
- Juice of half a lemon
To fold through:
- 1 heaped cup blueberries
- Zest of one lemon
To decorate:
- Extra blueberries
- Sprinkle of coconut sugar
Instructions
- Pre-heat the oven at 180˚C (356˚F).
- Lightly coat the interior of 8 muffin moulds with coconut oil for easy removal once baked, or line with a paper muffin case/baking paper.
- Mix all dry ingredients together in a large bowl.
- In a blender, whiz all wet ingredients till smooth then pour over the dry ingredients, mix with a spatula to combine.
- Fold through the blueberries (if frozen, thaw first) and lemon zest.
- Spoon into muffin moulds – right to the very top, then press in three or four small blueberries into each.
- Bake (force fan) for up to 20 minutes, or until a skewer comes out clean. Once cooked, let sit in the muffin tin for 10-15 minutes before turning out onto a wire rack. Serve once cooled, perhaps with a sprinkle of coconut sugar over the top.
Notes
- Teff and buckwheat flour can of course be used interchangeably – in fact, you may even want to try all of one, or replace one of them with sorghum flour – which also works really nicely.
- Ripe bananas would be a good swap for the apples. Stewed apples are best, as they retain some texture.
- Tinned apple puree is quite thin in contrast (not ideal to use this), and will create a thin batter. If this is the case, try a tablespoon of psyllium husks or ground chia to thicken it up again and help bind.
- Nutrition panel is an estimate only.
Nutrition
Calories: 256kcalCarbohydrates: 30gProtein: 4gFat: 15gSodium: 114mgFiber: 5gSugar: 13gCalcium: 30mgIron: 2.2mg
Tried this recipe?Let us know how it was!