Simple Way to Banana Zucchini Carrot Muffins Gluten Free

Gluten-Free Teff Muffins

Pour the liquid egg mixture over the grated vegetables and bananas, and fold in gently to combine.

Recipe Summary Gluten-Free Teff Muffins

This is a recipe I got from Bob's Red Mill® which I use as a base for many flavor variations from blueberry to banana walnut. What started as an experiment for my Celiac daughter is now requested by everyone in the family.

Ingredients | Banana Zucchini Carrot Muffins Gluten Free

cooking spray

¾ cup teff flour

¾ cup brown rice flour

½ cup arrowroot starch

½ cup firmly packed dark brown sugar

1 ½ teaspoons baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

⅔ cup water

⅓ cup vegetable oil

2 large eggs

½ cup mashed banana (Optional)

½ cup chopped walnuts (Optional)

Directions

Preheat oven to 400 degrees F (200 degrees C). Spray muffin cups with cooking spray.

Combine teff flour, brown rice flour, arrowroot starch, brown sugar, baking powder, cinnamon, and salt in a bowl.

Mix water, vegetable oil, and eggs together in a separate bowl; whisk into flour mixture. Stir in bananas and walnuts. Pour batter into muffin cups to 3/4-full.

Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Substitute blueberries for banana, if desired.

Substitute tapioca starch for arrowroot starch, if desired.

Info | Banana Zucchini Carrot Muffins Gluten Free

prep: 15 mins cook: 20 mins total: 35 mins Servings: 12 Yield: 12 muffins

TAG : Gluten-Free Teff Muffins

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