Description
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
- 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.