Gluten Free Whole Grain Teff Muffins

By bakers_delight85

Carrie's Ingredient Notes:

Flours: I used teff flour as my main whole grain in this recipe. The flour gives these muffins the distinct bran-like flavor they have, but feel free to use the same amount of your favorite whole grain flour, although know they will have a slightly different taste. I use arrowroot starch exclusively as my starch of choice, although you could easily sub this with cornstarch, potato starch, or white rice flour.
Sugar: In this initial recipe I used regular white sugar. You could also use brown sugar, coconut sugar, date sugar etc... feel free to use the sugar you like best. You could also reduce the sugar by a 1/3 in this recipe without having a big difference in the flavor of the muffins.
Oil: I generally use canola oil or olive oil in my recipes. Feel free to use the oil of your choice. It should not adversely affect the texture or taste of these muffins. You could also use 1/4 cup oil + 1/4 cup applesauce to cut back on both fat content and calories.
Ground Flax Seeds: These serve several purposes in this recipe. First they add a nuttiness and a lot of healthy fiber to the recipe. Secondly when ground flax seeds are introduced to a liquid they start to gel slightly, so they take the place of using xanthan gum for texture in this recipe. I don't advise leaving them out of the recipe. You could use 2 tbsp of ground chia seeds in place of the flax if you prefer.
Non-Dairy Milk: Use regular milk or your preferred non-dairy milk. I always use almond milk since I can find it locally.

Ingredients

• Dry Ingredients:
• 1 1/3 cups (228 gm) teff flour
• 2/3 cup (80 gm) arrowroot starch
• 1/4 cup (28 gm) ground flax seeds
• 1/2 tsp. salt
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 cup (102 gm) sugar
• Wet Ingredients:
• 4 eggs -OR- 1/2 cup (145 gm) warm water + 2 tbsp. EnerG egg replacer whisked together
• 1/2 cup (95 gm) oil
• 1 cup (240 gm) non-dairy milk (I used almond milk)
• Optional Add In's:
• 1/2 cup chopped nuts (55 gm) -- I used chopped walnuts
• 1/2 cup raisins (76 gm)

Details

Servings 18
Adapted from gingerlemongirl.blogspot.com

Preparation

Step 1

Directions:
Preheat oven to 350 degrees. Line 2 cupcake/muffin pans with paper liners or spritz with non-stick cooking spray. (I was able to make 18 of them). In a large bowl whisk together all dry ingredients. In a smaller bowl mix together all wet ingredients and pour into dry ingredients. Mix just until thoroughly combined. Fold in chopped nuts or raisins. Fill cupcake liners 3/4 full with muffin batter. Bake for 20-25 minutes or until a toothpick inserted in the muffins comes out clean. The muffins with be dark brown -- almost "chocolately" in appearance. If you use eggs the muffins will have tall domed tops, if you use egg replacer as I did, they will just reach the top of the muffin liner and have a flat top -- either way they are still delicious!! Allow muffins to cool 10-15 minutes before eating. If they are not allowed to cool properly they will have a taste slightly gooey.