As promised on my Instagram post here is the recipe for these raspberry teff muffins.
I have been starting to bake more and more with teff flour as I like the taste and it is highly nutritious as it is high in protein with 8 amino acids, high in calcium and high in iron so perfect to add in a vegan diet or for children.
I originally made these muffins for the twins so I only added 2 tbsp of sugar in our muffins but for the recipe I have included a bigger amount. Feel free to add less or more depending of your tastebuds. My twins loved them and I hope you do too.
If you do not find Teff flour in your local health shops you can use buckwheat flour instead.
Vegan Raspberry Teff Muffins - makes 12
Ingredients:
- 1 cup teff flour
- 1 cup wholemeal flour
- 1 1/2 cup of almond milk
- 1 tsp vanilla paste
- 1/2 cup of coconut sugar
- 1 tbsp of cinnamon
- 1 tbsp of baking powder
- 1 flax egg (1 tbsp of flaxseed meal + 3 tbsp of water)
- Pinch of salt
- 1 cup of frozen or fresh raspberries
- Preheat oven at 175 degrees Celsius
- Line your muffin tray with muffin liners.
- In a small bowl make your flax egg and leave to set for 5 minutes.
- In a bowl mix all the dry ingredients and almond milk.
- Add in the flax egg and the raspberries and mix well.
- Spoon mixture into the muffin tray.
- Cook for 25-30 minutes at 175 degrees or until a skewer inserted comes out clean.
