Another muffin creation for the muffin addicts in my life. I've said before, I will say it again...muffins are great for sneaking all sorts of healthy things into kids. These muffins are no exception! Contrary to most store-bought varieties that border more on cupcakes, you can feel good about eating these. Very moist, slightly crunchy, and oh so delicious!
What about you? What is your favorite muffin?
LUNCHBOX TIP: These make a great whole grain for a lunchbox. Make a few extra for wrapping individually and placing in the freezer for lunchbox days.
Makes about 12 muffins
2 very ripe bananas (lots of brown or black spots), mashed
3 tablespoons almond butter (or any nut/seed butter)
1/2 cup palm sugar (or cane sugar, or brown)
3 tablespoons oil (like canola or melted coconut)
1/2 cup non-dairy milk
1 teaspoon vanilla
1/2 cup millet, lightly pulsed n a spice grinder to make a chunky meal (or millet flour if you don;t want to bother with this step, but the chunks of broken millet give a fun crunchy texture to the muffin)
1/2 cup tapioca starch (or any starch)
3/4 cup gluten free oat flour
1/4 cup teff flour (or more oat)
3 T chia meal (optional), you could also use flax meal...this is only for additional nutrition
1/2 teaspoon guar gum
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup chocolate chips (optional)
Preheat oven to 350 degrees. Prepare your 12 muffin tin. Put millet into a spice grinder and pulse a few times to partially break the grain up. In a medium bowl, mash the banana with the almond butter, sugar, oil, milk and vanilla. You can also puree the whole bit in a blender or use an immersion blender...all ways work well. Whisk in the dry ingredients. Mix in the chocolate chips if you like. The batter should look like a typical muffin batter, slightly thick, but still roughly pourable. Fill muffin tins 3/4 full. Bake in the oven for 15 minutes, and check the tops by pressing your finger gently, if they are still doughy, bake for another 2-3 minutes until the top springs back and feels done. Do not over-bake.
This recipe was shared on Pennywise Platter, Monday Mania over at Real Food Forager, Slightly Indulgent Tuesday at Simply Sugar & Gluten Free, My Meatless Monday @ My Sweet & Savory
These look great Tessa! I love that you use teff in recipes. We are such fans of this amazing grain. I will be making these soon I'm sure. :-)
ReplyDeleteBe Well,
--Amber
This looks fantastic! It's funny I think of you as a good friend now even though I've never met you :) Thanks for always inspring me-your recipes are always delicious!
ReplyDelete@Amber....I adore teff, and it follows nicely with my mantra of putting as much nutrition as possible into my recipes! Teff is one reason I am so glad to have gone gluten free...i never would have discovered this grain otherwise.
ReplyDelete@Laura...how kind of you to say!
Please, if either of you test this recipe out, let me know if I can improve the way the recipe is written or is something doesn't turn out. I need recipe testers!
I love a good muffin and I'd so love to get my hands on some teff flour one day. Sadly I've never seen it here in Australia... yet.
ReplyDelete@Emma - What a bummer! I would bet you could could get it online...I get loads of gluten free goodies and pantry staples online as they are often cheaper. Does Amazon.com come to your parts? They have teff flour in many forms for what I pay for it in the store....check it out!
ReplyDeleteOoh. Ooh. I LOVE the combo of the teff and the millet. I will so be making these. What a nutritionally packed muffin! Such a great recipe!
ReplyDeleteHi There Tessa~
ReplyDeleteI featured your muffins in my monthly round-up.:-)
http://www.thetastyalternative.com/2011/11/monthly-round-up-november-2011.html