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Banana Teff Muffins

Makes 6 muffins

The surprising thing about this easy recipe is that it is made without eggs or dairy ingredients.  The muffins can be frozen, or you can store them in a tin for adding to packed lunches during the week.

Free from Gluten, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan

Ingredients

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  1. Stand 6 muffin cases in the holes of a muffin or tart tray and pre-heat the oven.
  2. Sieve the flour and baking powder into a mixing bowl, add the sugar and stir to combine.
  3. Put the banana, oil, water and vanilla into a blender and mix to a purée.
  4. Pour the puree onto into the mixing bowl and beat until smooth.
  5. Divide mixture between the prepared muffin cases.
  6. Bake for 35–40 minutes.

Equipment

6 or 12 hole cake or muffin tray, muffin cases

Temperature

190°C, Fan 170°C, 375°F, Gas 5

Cooking time

35-40 minutes
I was pleasantly surprised at how good these turned out! I was worried that using teff flour on its own would create a dense result, but these have the texture you would expect from a muffin. The only difference from wheat muffins is that the tops are quite crispy, but in a nice way. I added half a teaspoon of cinnamon and ginger powder and a pinch of ground cloves since spices complement the robust flavor of teff. Next time I will try using a little bit less sugar, as 100g made these a bit too sweet for my taste.
By Minna
29 May 2018
Such a lovely muffin recipe. I changed the recipe slightly and made it sugar free as the banana were very ripe and sweet, and it tasted delicious
By Kuniko
24 Apr 2018

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