Gluten-Free Teff Muffins

This is a recipe I got from Bob's Red Mill® which I use as a base for many flavor variations from blueberry to banana walnut. What started as an experiment for my Celiac daughter is now requested by everyone in the family.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 225 Calories

Ingredients

• ¼ teaspoon salt
• ⅓ cup vegetable oil
• ½ teaspoon ground cinnamon
• ½ cup chopped walnuts (Optional)
• 1 ½ teaspoons baking powder
• 2 large eggs
• ⅔ cup water
• ¾ cup brown rice flour
• cooking spray
• ½ cup arrowroot starch
• ¾ cup teff flour
• ½ cup firmly packed dark brown sugar
• ½ cup mashed banana (Optional)

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Spray muffin cups with cooking spray.

Step 2

Combine teff flour, brown rice flour, arrowroot starch, brown sugar, baking powder, cinnamon, and salt in a bowl.

Step 3

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.

Step 4

Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.