Easy Raspberry Teff Muffins: High Protein, Gluten-Free
These muffins pack a lot of protein, omega-3, fiber and flavor.
Bake them up for a party, for Sunday brunch, or for school/work snacks. They will store about 3-4 days at room temperature, and they also freeze well.
Raspberry Teff Muffin Recipe
Yield: 12 medium muffins
- 2 cups teff flour
- 1/2 cup tapioca flour (or sub. with arrowroot powder)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup raspberries (you can substitute with blackberry, blueberry, chopped strawberry…)
- 2 tbsp ground chia seeds (I use a coffee grinder that is designated only for spices and chia, not coffee)
- 2 large eggs
- 1/2 cup sugar (try coconut or date sugar)
- 1/2 cup applesauce, unsweetened
- 1/4 cup melted coconut oil, ghee or avocado oil
- 1 cup milk
- 1/4 cup hot water
- 2 tsp orange or lemon zest
- Preheat oven to 350 degrees F. Grease a 12-cup muffin pan.
- Whisk together dry ingredients in a large bowl.
- In a medium bowl:
- Combine ground chia with hot water and quickly whisk. A thick slurry will form.
- Add sugar, applesauce, oil, milk, and orange zest. Whisk together.
- Whisk eggs into this mixture.
- Combine wet ingredients into the dry ingredients and stir well. Fold in the raspberries.
- Scoop batter into your prepared muffin pan, filling each cup 3/4 of the way. If you have leftover batter, distribute it among the remaining muffin cups.
- Bake for about 30 minutes. They are complete when you can insert a knife into the muffin and it comes out clean.
- Remove from muffin tin and cool on a wire rack.
Now, I’d LOVE to hear from you!
Do you think you’ll try these muffins for a casual healthy treat or for a special event? Tell me in the comments below!
Learn how this little grain (teff) is incredibly good for your health here.