Ah, teff. You’re a lifesaver. Without you, I wouldn’t have been able to make teff banana muffins today. I wouldn’t have had healthy uni snacks for the week and had to spend big on campus instead. Not only did you avert an epic kitchen and budget crisis, you also pack a punch with your incredible health benefits. Teff ticks all the boxes – high fibre, high protein, high in micronutrients. It also makes for a great gluten free flour replacement. A one to one flour replacement! Now that is certainly an achievement.
Besides bundling up all the benefits teff has to offer in a delicious single-serve, these one bowl muffins are vegan, gluten free and made with plenty of other better-for-you wholefoods. There’s oats and coconut sugar to lower GI, and bananas for flavour and sweetness. I buy my teff flour in bulk from Sprout Market, which is a fabulous online health foods marketplace. Get 20% off your order by signing up with this link.
Why else do these make the perfect student-snack? It’s a small batch recipe! I’m not sure about the rest of you living the student life, but I am allocated a very very measly amount of fridge and freezer space. Whilst I would like to bake my heart away, I simply don’t have anywhere to store my goods!
Enter, the small batch / single lady / student size recipe.
Lots of love, your author with a tight budget and even tighter schedule, Rosie.
- 3 bananas, mashed
- 1 cup teff flour
- 1/2 cup oats
- 1/3 cup coconut sugar
- 1/2 cup soft coconut oil
- 2 tablespoons coconut flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 cup soy milk + 1 teaspoon apple cider vinegar
- oats or seeds, to sprinkle
- Preheat oven to 200 C and grease a muffin tin.
- Add all the ingredients except for soy milk to a large bowl and stir.
- Gradually add soy milk/ACV mixture and mix until well combined.
- Spoon into muffin tin and bake for 35-45 minutes, until lightly brown and firm on top.
- Cool in tin slightly, then transfer to a wire rack. Or gobble them up while still warm...