Teff Breakfast Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 254.1
  • Total Fat: 8.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 181.1 mg
  • Total Carbs: 40.6 g
  • Dietary Fiber: 4.9 g
  • Protein: 3.9 g

View full nutritional breakdown of Teff Breakfast Muffins calories by ingredient
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Submitted by: MARKFILTER


Number of Servings: 12

Ingredients

    2 cups teff flour
    cup tapioca flour
    2 tablespoons ground flax seeds
    2 teaspoons baking powder
    teaspoon baking soda
    1 teaspoon xanthan gum
    teaspoon sea salt
    1 teaspoon cinnamon
    teaspoon nutmeg
    cup orange juice
    cup applesauce
    cup agave nectar, honey, or maple syrup
    ⅓ cup extra virgin olive oil or melted virgin coconut oil or grape seed oil
    1/4 cup hulled, raw sunflower seeds
    cup Zante currants or raisins
    1 cup grated carrots
    1 small tart apple, diced

Directions

Preheat oven to 350 degrees. Oil a 12-cup muffin pan.

In a medium sized mixing bowl, add the teff flour, tapioca flour, ground flax, baking powder, baking soda, xanthan gum, sea salt, cinnamon, and nutmeg. Whisk together well.

In another mixing bowl, whisk together the orange juice, applesauce, agave nectar, and oil.

Add the wet ingredients to the dry and whisk together. Then add the nuts, dried fruit, and grated carrots, and diced apples. Continue to mix with a large wooden spoon until all of the ingredients are combined. Be sure to not over mix the batter!

Spoon batter into oiled muffin cups and bake for about 25 to 30 minutes. Cool muffins on a wire rack. Source: www.NourishingMeals.com

Serving Size:Makes 12 medium size muffins

Number of Servings: 12

Recipe submitted by SparkPeople user MARKFILTER.





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