N8VTXN Recipe ⤏ 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.

Ingredients

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

Cooking Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray muffin cups with cooking spray.
2. Combine teff flour, brown rice flour, arrowroot starch, brown sugar, baking powder, cinnamon, and salt in a bowl.
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.
4. Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Nutrition Facts

• calories224.8
• carbohydrateContent29.9 g
• cholesterolContent31 mg
• fatContent10.7 g
• fiberContent2.1 g
• proteinContent3.6 g
• saturatedFatContent1.4 g
• sodiumContent126.3 mg
• sugarContent10.3 g