I’m definitely new to the teff flour bandwagon. I’m not entirely sure that there even IS a teff flour bandwagon, but however small or niche it is, I’m still new to it. I’ve seen a few delicious looking teff flour recipes in one of my favourite cookbooks, Clean Food, but the only thing I’d eaten that was made of teff was that tangy and spongy and amazing injera bread that they serve at Ethiopian restaurants. It kind of made me associate teff flour with a sourdough taste and I had this bias that it would be difficult to bake with, or have a strong flavour like quinoa flour (sorrry quinoa flour! but it’s true).

Where did I get these ideas? Who knows. I made ’em up and then thought they were true. So it was time to break with my preconceived notions about teff.

What is teff, you might ask? Teff is kind of like quinoa – a small seed, not really a grain – and like quinoa, it’s just a nutritional powerhouse for the body. Teff has protein and fibre, of course, and it also has really high amounts of iron, magnesium, phosphorous, and manganese (and for those of who you are like, manganese? really? I say, yes, manganese! It’s good for skin health, cardiovascular health, bone structure, your thryoid gland, sex hormones, blood sugar, metabolism. Yes to manganese!). Teff has even been called the “stamina” grain – noted for giving long distance runners energy and endurance. It also has B vitamins and is naturally gluten-free. There is no downside. 

Okay, it’s a bit expensive. That’s the only downside. But, at what price health? (I use that to rationalize many expensive grocery purchases. It’s a positive, yet slightly costly, life philosophy).

But fear not that these muffins are too ‘out there’ for your average muffin consuming individuals. My banana chocolate chip teff muffins are like gateway muffins into using teff – a gentle introduction into alternate flours. They are half teff flour and half kamut flour, which is an ancient wheat (and not gluten-free) that kind of helps balance any difficulties that gluten-free baking sometimes faces. If you wanted to substitute another gluten-free flour to make the muffins totally gluten-free, I would also recommend adding perhaps a teaspoon or so of xantham gum (although the bananas do a pretty awesome job of binding things together).

These muffins bake up beautifully. Nice and tall muffin tops in the tin (I like a good, tall muffin) and really great texture and flavour. So what else can I say? They are…(wait for it)… teff-rific. They are teff-initely worth trying. Taste teff these muffins as soon as you can.

Vegan Banana Chocolate Chip Muffins with Teff and Kamut Flour

• Author: Emily Joldersma, R.H.N.
• Recipe Notes: dairy-free, egg-free, nut-free, soy-free

Ingredients:

• 1 cup kamut flour
• 1 cup dark brown teff flour
• 1/2 cup maple syrup
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• healthy sprinkle of cinnamon (optional)
• 2 cups mashed ripe bananas, about 4 large
• 1/2 unsweetened, non-dairy milk
• 1/3 cup melted virgin coconut oil
• 2 teaspoons vanilla
• 3/4 cup dark chocolate chips

Instructions:

1. Pre-heat oven to 325F.
2. In a large bowl, sift together flours, baking powder, baking soda, salt, and cinnamon (if using).
3. In a medium bowl, mash bananas and check you have about 2 cups.
4. Add vanilla, maple syrup, melted coconut oil, and non-dairy milk to banana mash and whisk together vigourously.
5. Add wet ingredients to dry and stir until just mixed.
6. Stir in chocolate chips.
7. Scoop batter into oiled or paper lined muffins tins and bake for about 25-30 minutes or until muffin tops spring back lightly when pressed with a finger.
8. Cool, and enjoy!

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