As the rain pours down in New York City and gusts of wind slam against our windows, I’m drinking a nice, hot cup of earl grey tea and enjoying a basket of fresh-from-the-oven teff muffins, slathered with grass-fed salted butter. I haven’t felt this peaceful in a while.
Later today, things will get done. The state of the bedroom matches the weather – it’s a tornado of papers and clothes that need to be sorted and folded. And laundry awaits, too. But right now, sitting at the table watching the cat admire the rain, muffins, tea, and butter are all-consuming.
I can thank the kind people at Tenera Grains for making these muffins happen. Seeing that I use teff quite frequently in my recipes (check out more teff flour recipes here), they offered a bag of their freshly milled flour in exchange for an honest review. It’s been sitting in the cabinet for a while now, urging me to make injera, or waffles, or pizza crust, or … the call that finally got through to me … muffins! I absolutely love teff flour in muffins because it’s high in protein (which gives you a nice boost in the morning, helps cut the sweetness, and adds moisture to gluten-free baked goods) and has a hearty, nutty flavor that reminds me of bran. In fact, these muffins are quite similar to my Mystical Applesauce “Bran” Muffins which also use teff, with a few notable changes: banana instead of applesauce, maple syrup instead of agave, and more teff flour. Just like that recipe, however, I’ve used the same baking powder/baking soda combo (see why here) and remained true to my tradition of making a “mystical” dozen (11 muffins instead of 12).
Well, Tenera teff flour did not disappoint! The muffins came out moist and delicious – with a lovely, nutty maple flavor and a light and airy texture.
A couple notes about the recipe:
-While I recommend Tenera teff flour because it comes from a family farm in Michigan that practices crop rotation and no-tillage farming, these muffins will work with other brands of teff flour, as well. Also, please use caution if cross contamination is an issue for you: while Tenera’s teff is tested as gluten-free before milling, Tenera flour is milled in a facility that processes wheat. (By the way, I am not being compensated in any way for this review, with the exception of the free sample!)
-Almond flour varies greatly across brands. Bob’s Red Mill almond flour, especially, is much coarser than other almond flours and may change the recipe significantly. I use Honeyville almond flour in all my recipes, because I can order it fairly cheaply in bulk. Please feel free to try this with other brands of almond flour, but keep in mind that you may need to make some adjustments.
-These muffins are delicious served warm, fresh from the oven. If you have leftovers, let them cool and then store in an airtight container or ziplock bag at room temperature. To warm, heat in a 350° oven or toaster oven for 7-10 minutes.
-A low FODMAP serving size is 2-3 muffins.
Maple Teff Muffins
- 2/3 cup brown teff flour
- ½ cup blanched almond flour
- ¼ cup arrowroot starch
- ½ teaspoon cinnamon
- pinch of salt
- 1 tablespoon flax meal
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 large eggs
- ½ cup mashed banana (about 1½ bananas)
- 1/3 cup maple syrup
- 2 teaspoons vanilla extract
- 3 tablespoons neutrally flavored vegetable oil of your choosing (I use grapeseed)
- ¼ cup lactose-free yogurt
- ¼ teaspoon apple cider vinegar
Preheat the oven to 325°F.
Combine the dry ingredients in a small bowl. In a separate bowl, use a fork to whisk together the wet ingredients. Pour the dry ingredients into the wet ingredients and mix well. Pour into lined silicone muffin tins, leaving about 1/2 an inch of the liner unfilled. Bake for 25-27 minutes until muffins are firm to the touch. Enjoy warm, slathered with lightly-salted butter.