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Teff banana muffins in a tin on a wooden board, one broken open showing moist dark crumb, with ripe bananas alongside

Teff Banana Muffins

Gluten-free teff banana muffins made in one bowl with ripe bananas, maple syrup, and a touch of cinnamon. Ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Servings: 12 muffins
Calories: 165
Ingredients Method Notes

Ingredients
  

Wet ingredients
  • 3 large (about 300 g mashed) overripe bananas, peeled the browner the better
  • 2 large eggs room temperature
  • 60 ml (4 tbsp) pure maple syrup
  • 60 ml (4 tbsp) coconut oil, melted and cooled or light olive oil
  • 1 tsp vanilla extract
Dry ingredients
  • 240 g (2 cups) whole-grain teff flour brown or ivory
  • 2 tsp baking powder gluten-free certified if needed
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.25 tsp fine sea salt

Method
 

  1. Heat the oven to 190 C / 375 F. Line a 12-cup muffin tin with paper liners or grease each cup with a little coconut oil.
  2. Mash the bananas in a large mixing bowl with a fork until completely smooth with no large chunks remaining.
  3. Add the eggs, maple syrup, melted coconut oil, and vanilla extract to the mashed banana. Whisk until combined and uniform.
  4. Add the teff flour, baking powder, baking soda, cinnamon, and salt directly into the wet ingredients. Fold with a rubber spatula until just combined. Do not overmix. Stop as soon as no dry streaks remain.
  5. Let the batter rest 5 minutes. This allows the teff flour to hydrate and improves the final texture.
  6. Divide the batter evenly among the 12 muffin cups using an ice cream scoop or large spoon. Fill each cup about three-quarters full.
  7. Bake for 20 to 22 minutes, until the tops are set and a toothpick inserted into the center comes out clean. The tops should spring back when pressed lightly.
  8. Cool muffins in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

For a crispier muffin top, sprinkle a pinch of raw cane sugar over each cup just before baking. It gives a light crunch without adding much sweetness overall.