Gluten Free Teff Muffins

We eat a lot of muffins/sweetbreads at our house.  Most of them are on the sweet side, so I thought I needed to come up with a non-sweet muffin to complement soup, salad, or whatever.  I love the grain teff because it is packed with nutrients and tastes great, so I went in search for a teff muffin and this is what I came up with.  I would compare them to a bran muffin.  They are pretty plain, but great with some butter, jam, or whatever you like.  They have a great texture and went perfect with our favorite vegetable beef soup. 

Teff Muffins
adapted from Ginger Lemon Girl

1 1/2 c. teff flour
1/2 c. arrowroot flour/tapioca flour
1/4 c. flax meal
1/2 t. salt
2 t. baking powder
1 t. baking soda
1/4 c. brown sugar
4 eggs
1/4 c. oil
1/4 c. nonsweetened applesauce
1 c. milk(I used 3 T. lite coconut milk + water = 1 c.)
Whisk together dry ingredients.  In a blender, or another bowl, mix wet ingredients.  Pour wet ingredients into dry ones and stir until combined.  Pour into greased/lined muffin tins.  This batter is on the runnier side.  Makes 18.  Bake at 350 for 25 min. or until done.

This is linked to Linda's Gluten-Free Wednesdays & Allergy-free Wednesdays.  They both have a lot of great recipes to check out!

Gluten Free Chocolate Muffins

 

These muffins are a staple in my book.  I can truly call them muffins because they are healthy.  They are packed full of whole grains with very minimal starch.  When my chocolate craving hits in the morning, or snack time, or whenever, these are perfect to pull out of the freezer, warm in the microwave and pop in my mouth.  If you aren't a chocoholic like me, you will still like them.  Plus they are dairy and soy free.

Chocolate Muffins

recipe adapted from the Gluten Free Goddess

¾ c. teff flour

½  c. sorghum flour

¼ c.  millet flour

1 ½ T. coconut flour

2 T. potato starch (not potato flour)

1 T. ground chia seeds(if you don’t have it, sub it with 2 T. ground flax or just omit it altogether + decrease milk by 1 T.)

½ c. cocoa powder

1 ½ t. baking powder

½ t. baking soda

½ t. fine sea salt

 1 t.  xanthan gum

 1 c. brown sugar

 ¼ c. oil

 ¾ c. – 1 c. rice milk- start with less

 2 eggs

 ¼ t. light tasting rice vinegar

¾ c. - 1 c. chocolate chips(use Enjoy life chips for soy/dairy free)

   

Whisk the dry ingredients in a bowl. Add the wet ingredients. Mix until the batter is smooth- it will be slightly sticky.   If the batter is too thick, add in a little rice milk at a time until it becomes smooth- like a thick version of cake batter.  Stir in chocolate chips.

    Spoon the batter into twelve lined muffin cups, or mini muffin pans.  Bake at 375 for 20 min.  Freeze extras and save for another day.

*Linked to Linda's Gluten Free Wednesdays!

Gluten Free Apple Streusel Muffins

These are a favortie at my house.  We eat a lot of quick breads & muffins for snacks.  These are both healthy & yummy.  They are also easily made dairy & soy free as well.  Don't let the long list of ingredients scare you, they are just a lot of whole grains which you will love.  The coconut flour is what makes them so moist, if you don't have any, I would recommend substituting it with 1/2 c. tapioca flour, yes, you have to use twice as much and starch isn't healthy - so go out and buy some coconut flour today! (I hate the flavor of coconut but I cook with it daily as flour and milk, who knew?)  

Gluten Free Apple Streusel Muffins

Dry                                         
¼ c. coconut flour

½ c. tapioca flour

1 c. sorghum flour

½ c. millet four

½ c. teff flour

1 ½ tsp. xanthan gum                

1 T. baking powder         
1 ½ tsp. baking soda                 
1/2 tsp. salt                             

1 c. sugar

2 tsp. cinnamon               
1/2 tsp. nutmeg

Wet

3 eggs

¾ c. applesauce

6 T. olive oil

2 ¼ c. grated apples

Streusel Topping

½ c. sugar

1 t. cinnamon

¼ t. nutmeg

1 T. butter

               

Preheat oven to 350°. Mix dry ingredients. Mix wet ingredients. Mix dry and wet ingredients together. Fill muffin tins ½ to ¾ full. Combine streusel topping ingredients, and sprinkle on top of muffins. Bake at 350° for 20-25 minutes.  I like to make mini muffins.  However my mini muffin pans are from a Grandma and the pans are very old, and the size is a little bigger than the mini muffin pans now.  So, I don't really know how many muffins this makes, but it makes a bunch.  Pick your size muffin pan and just stick a toothpick in to test if they are done.

*Check out some other great recipes at Linda's Gluten-Free Wednesdays!
**Whatever you won't eat the first day, throw in a freezer bag.  They freeze great!