9.11.16

Vegan Raspberry Teff Muffins

As promised on my Instagram post here is the recipe for these raspberry teff muffins. 
I have been starting to bake more and more with teff flour as I like the taste and it is highly nutritious as it is high in protein with 8 amino acids, high in calcium and high in iron so perfect to add in a vegan diet or for children.

I originally made these muffins for the twins so I only added 2 tbsp of sugar in our muffins but for the recipe I have included a bigger amount. Feel free to add less or more depending of your tastebuds. My twins loved them and I hope you do too. 

If you do not find Teff flour in your local health shops you can use buckwheat flour instead. 



Vegan Raspberry Teff Muffins - makes 12
Ingredients:
  • 1 cup teff flour 
  • 1 cup wholemeal flour
  • 1 1/2 cup of almond milk
  • 1 tsp vanilla paste 
  • 1/2 cup of coconut sugar
  • 1 tbsp of cinnamon
  • 1 tbsp of baking powder
  • 1 flax egg (1 tbsp of flaxseed meal + 3 tbsp of water)
  • Pinch of salt
  • 1 cup of frozen or fresh raspberries 

  1. Preheat oven at 175 degrees Celsius 
  2. Line your muffin tray with muffin liners.
  3. In a small bowl make your flax egg and leave to set for 5 minutes.
  4. In a bowl mix all the dry ingredients and almond milk.
  5. Add in the flax egg and the raspberries and mix well.
  6. Spoon mixture into the muffin tray.
  7. Cook for 25-30 minutes at 175 degrees or until a skewer inserted comes out clean.




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