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Green Banana Teff Flour Muffins (bonus: vegan option)

April 27, 2021 (Last Updated: August 24, 2023)
Green Banana Teff Flour Muffins

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 flour 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.

Is teff flour gluten-free?

In case you wonder, teff is a gluten-free flour and it was recently added to the approved list of lectin-free flours by Dr. Steven Gundry. If you want more details about teff flour 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 flour 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 flour muffins

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


  • 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


  • 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 (2 votes, average: 5.00 out of 5)
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.


  • 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
  • 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



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


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


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


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


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


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


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


Take out and let cool before eating.

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  • Reply
    February 16, 2023 at 1:17 pm

    Hello Claudia. Can this be made as a sheet cake or loaf?

    • Reply
      February 16, 2023 at 1:25 pm

      Hi Lina, I have a friend who makes this recipe as a loaf, so I know for sure it works; it just needs to be baked longer. I don’t see why it wouldn’t work as a sheet cake. xx

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