one bowl teff banana muffins

teff banana muffins. vegan. gluten free. one bowl.

teff banana muffins. vegan. gluten free. one bowl.

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. 

vegan teff banana muffins. no gluten, dairy or refined sugar. one bowl, few ingredients.

Lots of love, your author with a tight budget and even tighter schedule, Rosie. 

one bowl teff banana muffins // vegan, gluten free
Yields 9
a simple recipe for small batch snacking. gluten free and vegan teff banana muffins. spread with nut butter for breakfast on the go, or hide it away for brain food later.
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
  1. 3 bananas, mashed
  2. 1 cup teff flour
  3. 1/2 cup oats
  4. 1/3 cup coconut sugar
  5. 1/2 cup soft coconut oil
  6. 2 tablespoons coconut flour
  7. 2 teaspoons cinnamon
  8. 2 teaspoons baking powder
  9. 1 cup soy milk + 1 teaspoon apple cider vinegar
  10. oats or seeds, to sprinkle
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  1. Preheat oven to 200 C and grease a muffin tin.
  2. Add all the ingredients except for soy milk to a large bowl and stir.
  3. Gradually add soy milk/ACV mixture and mix until well combined.
  4. Spoon into muffin tin and bake for 35-45 minutes, until lightly brown and firm on top.
  5. Cool in tin slightly, then transfer to a wire rack. Or gobble them up while still warm...
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