Gluten Free Teff Muffins Recipes

GLUTEN-FREE TEFF MUFFINS

Gluten-Free Teff Muffins image

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.

Provided by N8VTXN

Categories Bread Quick Bread Recipes Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 13

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
⅔ cup water
⅓ cup vegetable oil
2 large eggs
½ cup mashed banana
½ cup chopped walnuts

Steps:

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

Nutrition Facts : Calories 224.8 calories, Carbohydrate 29.9 g, Cholesterol 31 mg, Fat 10.7 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 10.3 g

GLUTEN-FREE ZUCCHINI MUFFINS

Gluten-Free Zucchini Muffins image

These gluten-free muffins are so good you won't even notice they are gluten free. This recipe is best baked in silicone muffin liners. Do not use paper liners or metal tins as the muffins will stick.

Provided by nanzinmaine

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 15

Ingredients

cooking spray
1 cup vanilla whey protein powder
⅓ cup tapioca flour
⅓ cup sorghum flour
⅓ cup arrowroot flour
⅓ cup oat flour
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
½ teaspoon xanthan gum
3 eggs
1 ¼ cups shredded zucchini
⅔ cup applesauce
½ cup stevia powder
¼ cup canola oil
¼ cup chopped walnuts

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray 12 standard-sized silicone baking cups with cooking spray.
Mix protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum in a large bowl until evenly blended.
Whisk eggs, zucchini, applesauce, stevia powder, and oil in a medium bowl until combined. Add to flour mixture and stir until just combined. Fold in walnuts; let batter sit, about 5 minutes.
Spoon batter into the prepared muffin cups, filling each to the top.
Bake in the preheated oven until fully cooked in the centers, about 30 minutes. Cool on a wire rack; remove from liners when completely cooled.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 21.6 g, Cholesterol 48.8 mg, Fat 8.6 g, Fiber 1.8 g, Protein 26.7 g, SaturatedFat 1.7 g, Sodium 240.2 mg, Sugar 2.7 g

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