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Teff Muffins

What you need: 

2 1/2 cups whole wheat flour
1/2 cup oats
3/4 to 1 cup teff flour
1 teaspoon baking soda
1 pinch sea salt
1/3 cup olive oil (or any other oil/fat substitute. Coconut milk and soy lecithin also work well)
3/4 to 1 1/2 cup soymilk (until thick batter forms)
2 teaspoons vanilla
1 cup dried or fresh fruit (berries are especially nice)
Chocolate chips

What you do: 

1) Preheat over to 350 degrees Farenheight. Oil muffin tin.
2) Combine all dry ingredients. Add oil and work in with fingers. Add vanilla. Slowly add soymilk until until a thick, sticky batter forms. Add in chips and fruit.
3) Fill tins and bake 20 to 25 minutes.
These muffins aren't sweet, more dense and hearty. I add lots of chocolate chips if my sweet tooth hits, or if I'm trying to tempt my boyfriend off of his paleo diet. Hope you all like them!
Source of recipe: Wrote the recipe

Preparation Time: 
10 minutes, Cooking time: 20 to 25 minutes
Cooking Time: 
20 to 25 minutes
Recipe Category: 


I wanted to make a muffin for my 19 month old daughter that didn't have any added sweetener. I've got some teff in the pantry, so this looked good (my Vitamix works great for grinding whole teff into flour). If I were making the muffins just for myself, I'd want to add a little sweetener I think, but otherwise these came out ok. I used frozen wild blueberries for the fruit. Also agree that they need considerably more liquid - not sure how much I added but it was more than 1.5 cups. My daughter seemed to like them well enough.


I'm happy with the results of this recipe. I wanted to make teff muffins but I didn't have a lot of the gluten free flours required in most teff muffin recipes. This worked for me as it called for wheat flour.

I did have to add a lot more soy milk than suggested. I used about 2 1/4 cups before it was the right consistency.

I added cinnamon, cardamom, and 1/4 cup of maple syrup because I wanted a mildly spiced sweet muffin. This worked out really well.

My additions were raisins, chocolate chips, and raspberries. I divided the batter into two parts so I could do raisin-only for my toddler. Then I filled some tins with just chocolate chip, and the final 5 muffins had both chocolate chips and raspberries. They are all delicious.

Next time I may try mixing the wet ingredients separately from the dry and then combining, as adding the wet ingredients one at a time to the dry was a little cumbersome. 

The recipe made quite a few muffins- about 17 or 18. This was using a full cup of teff flour.

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