Average Recipe
Prep Time
20 minutes
Cook Time
30 minutes
12 muffins

These hearty vegan and gluten-free muffins remind me of those dark, sweet bran muffins I ate as a child. They are fast and easy to prepare, making them a perfect breakfast or afternoon snack. Try making them the night before and you will have a breakfast waiting for you on the counter in the morning! There are plenty of combinations for adding goodies into these muffins, but my favorite is to use grated carrot, chopped apple, currants, and chopped walnuts or pecans. Sunflower and pumpkin seeds can also replace the nuts in this recipe. 

Read more about this recipe on the blog.

Teff Breakfast Muffins


Dry Ingredients

2 cups teff flour
½ cups tapioca flour
2 teaspoons baking powder
½ teaspoons baking soda
½ teaspoons sea salt
1 teaspoons psyllium husk powder (or 1 teaspoon xanthan gum)
1 teaspoons cinnamon
½ teaspoons ground nutmeg

Wet Ingredients

2 tablespoons ground golden flaxseeds
¼ cups hot water
½ cups orange juice
½ cups unsweetened applesauce
½ cups maple syrup
cups melted coconut oil

Other Ingredients

1 cups grated carrots
1 small granny smith apples diced
½ cups chopped raw walnuts
½ cups raisins (or currants)