These Gluten-Free Dairy-Free Teff Muffins are a great all-purpose muffin. Not too dense and not too fluffy – just right for adding honey, jam, nut butter, or (my favorite) nothing at all. Recipe makes a dozen muffins.
Ingredients
- 3 eggs
- ¾ C sugar
- ⅓ C oil (I use grapeseed)
- ¾ C teff flour
- ¾ C tapioca flour
- ½ C almond flour
- ½ C rolled oats
- 2 t baking powder
- ½ t xanthan gum
- ½ C chopped walnuts (optional)
Directions
Preheat oven to 350 degrees.
Beat the eggs on medium speed for about 30 seconds. Add sugar and mix until combined. Add oil and mix again until combined.
In a separate bowl, whisk together all dry ingredients. Add to egg mixture and mix thoroughly.
Grease muffin pan. Fill each muffin well about half-full. Bake your Gluten-Free Dairy-Free Teff Muffins at 350 degrees for 20 – 22 minutes or until slightly brown on edges and a toothpick inserted into the middle comes out clean. Remove from oven and allow to cool slightly before removing from pan.
Enjoy!
Other recipes you might like:
Gluten-Free Dairy-Free Lemon Muffins
Gluten-Free Zucchini Bread (use a plant-based milk and this is dairy-free as well)