Gluten Free & Vegan Teff Munffins with Walnuts Recipes

Prep Time: 20 mins

Cook Time: 35 mins

Total Time: 55 mins

Servings: 12 Muffins

Ingredients:

• 3/4 cup teff flour (95 grams)
• 1 cup ground walnuts (100 grams)
• 1/4 cup carob powder (30 grams)
• 1/3 cup coconut sugar (50 grams)
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 1 teaspoon cinnamon
• pinch of sea salt
• 1/3 cup coconut oil (80 ml)
• 1/2 cup almond milk (120 ml)
• 2 teaspoons apple cider vinegar
• 2 medium bananas, mashed

Method:

1. Begin by preheating your oven to 350°F (180°C), or 325°F (160°C) for fan-assisted ovens.
2. Line a 12-hole cupcake tin with paper cases.
3. Mash the bananas thoroughly and set them aside.
4. Melt the coconut oil and set it aside to cool slightly. Ensure the almond milk is at room temperature.
5. In a large mixing bowl, combine the teff flour, ground walnuts, carob powder, coconut sugar, baking powder, bicarbonate of soda, cinnamon, and a pinch of salt. Mix well and set aside.
6. In a separate small bowl, whisk together the melted coconut oil, almond milk, and apple cider vinegar.
7. Pour the wet ingredients into the dry mixture along with the mashed bananas. Stir until all ingredients are thoroughly combined.
8. Spoon the batter into the prepared cupcake cases, filling each about two-thirds full.
9. Bake in the preheated oven for approximately 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out almost clean. The texture should be slightly sticky.
10. Once baked, remove the muffins from the oven and allow them to cool in the tin for 20 minutes before transferring them to a wire rack to cool completely.