All Recipes/ Breakfast/ Healthy Sweet Treats/ Latest Posts/ Vegan

Green Banana Teff Muffins (bonus: vegan option)

I didn’t think we need more lectin-free, gluten-free, sugar-free muffin recipes, but when I posted these muffins on my Instagram everyone said they want the recipe. So here it is, a green banana teff muffins recipe that can also be easily made nut-free, by removing the slivered almonds. And a bonus vegan version for those of you who can’t have eggs.

Muffins made with teff flour

In case you wonder, teff is a gluten-free flour that was recently added to the approved list of lectin-free flours by Dr. Steven Gundry. If you want more details about teff and other lectin-free and gluten-free flours, check out my article: Quick Guide to Lectin-Free, Gluten-Free Flours.

I wanted to make a muffin recipe that doesn’t use nut flours, as this is a common request I get. So, other than the slivered almonds that can easily be skipped, the flours I used are teff, tigernut (which despite the name is not a nut), and tapioca flour.

This is a green banana and eggs-based muffin recipe, but I tried a vegan version and I’ll share with you the modifications in case you can’t have eggs.

The ingredients for the green banana teff muffins

For the egg version, I used these ingredients. The batter resulted was similar to a pancake batter, and they almost doubled in size after baking, which is not that often with gluten-free recipes.

I would not encourage major substitutions. I made this recipe with these ingredients in mind. You can substitute tapioca with arrowroot or use a different sweetener, and omit the almonds. You can use avocado oil instead of olive oil, and maybe different flavors, add-ons and spices.

Regarding the sweetness, these are made for my palate, which means they are not exactly what most people call sweet. So if you know you have a sweet tooth and are used to normal desserts, maybe you should try adding more sweetener.

  • green bananas
  • pastured eggs
  • extra virgin olive oil
  • inulin powder (or another plant paradox sweetener)
  • vanilla
  • lemon zest
  • salt
  • teff flour
  • tigernut flour
  • tapioca flour
  • baking powder
  • slivered almonds (optional)
  • frozen, wild blueberries

Egg-free green banana teff muffins

If you want to try the vegan version, I made these modifications. The steps are the same as the egg recipe.

THE WET INGREDIENTS:

  • about 3 (smaller) green bananas (280 grams, peeled)
  • 1/4 cup hemp milk (or other compliant milk)
  • 2 tablespoons ground flax seeds
  • 1 tablespoon nut butter
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons inulin powder (or another plant paradox sweetener)
  • 1 teaspoon vanilla
  • zest of one organic lemon
  • 1/4 teaspoon salt

THE DRY INGREDIENTS:

  • 1/4 cup teff flour
  • 2 tablespoons tigernut flour
  • 1 tablespoon tapioca flour
  • 1 teaspoon baking powder

The process and add-ons are the same as the original recipe. Just make sure you let the muffins cool completely before you eat.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Green Banana Teff Muffins

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...
By Claudia Curici Serves: 12 muffins
Prep Time: 20 minutes Cooking Time: 30 minutes

Super easy to make, these green banana teff muffins are the perfect treat for your coffee or tea or for your family's lunch boxes.

Ingredients

  • THE WET INGREDIENTS:
  • 2 green bananas (260 grams, peeled)
  • 2 big pastured eggs
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons inulin powder (or another plant paradox sweetener)
  • 1 teaspoon vanilla
  • zest of one organic lemon
  • 1/4 teaspoon salt
  • THE DRY INGREDIENTS:
  • 1/2 cup teff flour
  • 1/4 cup tigernut flour
  • 3 tablespoons tapioca flour
  • 1 teaspoon baking powder
  • ADD-ONS:
  • 1/4 cup slivered almonds (optional)
  • 1/4 cup frozen, wild blueberries

Instructions

1

Preheat the oven to 350F and line a muffin pan with muffin paper liners.

2

Blend the wet ingredients in a blender until smooth and creamy. Add the composition to a bowl.

3

In a different bowl add the dry ingredients, combine well.

4

Add the dry ingredients to the wet and mix with a spatula until all incorporated.

5

Add the slivered almonds, combine and add the blueberries. Reserve both almonds and blueberries for decoration.

6

Add the batter to the muffin pan, as high as the liner, they will raise.

7

Bake for 25 to 30 minutes, depending on your oven. They will be golden brown and no longer soft to touch.

8

Take out and let cool before eating.

GundryMD Ambassador Store Save Today

You Might Also Like

No Comments

Leave a Reply