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BANANA & COCONUT TEFF MUFFINS
INGREDIENTS
1 ½ cups Almond Meal
3 large ripe Bananas, mashed
¾ cup Teff flour
2 tsp Baking Powder
1 tsp ground Vanilla Bean/Vanilla extract
1 cup Almond Milk
1 cup Almond Milk
2 tbsp Rice Malt Syrup*
1 tsp Ground Cinnamon
½ cup granulated Stevia
2 tbsp Coconut Flakes
*can substitute with Honey, Maple Syrup
or other liquid sweetener.
TIME
59 Minutes
SERVES
12
DIFFICULTY
METHOD
Preheat oven to 160°C.
Mash the bananas then add milk and liquid sweetener and mix until smooth.
1In a separate bowl, add all the dry ingredients (excluding the coconut flakes) and mix.
Add the wet ingredients to the dry mix and whisk until a smooth batter forms.
2Spoon into 12-hole silicone muffin tray.
Top each muffin with some coconut flakes and bake for approximately 30 minutes until a skewer comes out clean.
3Cool on a wire rack and store in an airtight container for up to 4 days.
Recipe by Sally O’Neil @thefitfoodieblog
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