Description

These teff flour banana muffins with blueberries bring together the comforting flavor of classic banana muffins with the rich, earthy notes of teff flour and the gentle natural sweetness of tigernut flour. Made with green bananas and a minimal amount of sweetener, they are moist, flavorful, and satisfying without being overly sweet. Naturally gluten-free, sugar-free, and lectin-free, they make a nourishing breakfast, snack, or wholesome treat any time of day.

Ingredients

Wet Ingredients

2 green bananas (260g)
2 large pasture-raised eggs
1/2 cup (120ml) extra virgin olive oil
3 tablespoons allulose or monk fruit sweetener
1 teaspoon vanilla extract
Zest of 1 organic lemon
1/4 teaspoon fine sea salt

Dry Ingredients

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

Add-Ins

1/4 cup slivered almonds, plus extra for topping (optional)
1/4 cup frozen wild blueberries, plus extra for topping

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Instructions

Preheat the oven to 350°F (180°C). Line a standard muffin pan with paper liners.
Add the bananas, eggs, olive oil, sweetener, vanilla, lemon zest, and salt to a blender. Blend until smooth and creamy. Transfer the mixture to a large bowl.
In a separate bowl, whisk together the teff flour, tigernut flour, tapioca flour, and baking powder.
Add the dry ingredients to the wet ingredients and mix with a spatula until no dry spots remain.
Fold in the slivered almonds and blueberries, reserving a few of each for topping.
Divide the batter evenly among the prepared muffin cups, filling them almost to the top. Sprinkle with the reserved almonds and blueberries.
Bake for 25–30 minutes, or until the muffins are golden brown and spring back lightly when touched.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.