Flourless chocolate fudge teff muffins are packed with nutrition, yet taste like decadent brownies! They are gluten-free, vegan and flourless, too.
- 1/2 cup whole grain teff (not teff flour)
- 1 cup water
- 1/2 cup (packed) pitted soft dates (such as Medjool)
- 3–1/2 tbsp unsweetened natural cocoa powder
- 1 tsp instant espresso powder (optional)
- 1/4 tsp fine sea salt
- 1 cup milk (nondairy or dairy)
- 1 tsp vanilla extract
- 1/4 cup ground flax seeds (flaxseed meal)
- 1/4 cup miniature semisweet chocolate chips (or chopped chocolate)
- Preheat oven to 350°F. Grease 8 cups of a standard 12-cup muffin pan.
- In a small saucepan, combine teff and water. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer, stirring occasionally, for 12 to 15 minutes or until water is absorbed. Remove from heat and let stand for 5 minutes. Uncover and fluff teff with a fork.
- In blender, combine dates, cocoa, espresso powder, salt, milk and vanilla; purée until smooth.
- Transfer date mixture to a large bowl and stir in cooked teff, flax seeds and chocolate chips.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 25 to 28 minutes or until firmly set. Let cool completely in pan on a wire rack.
*Bump up the protein by adding a scoop of vanilla pea protein powder (or your favorite protein powder) to the date-cocoa-milk mixture; increase the liquid (milk or water) by 3 to 4 tablespoons.
* If using non-dairy milk, try coconut, almond, rice or hemp.
* You can substitute 4 tsp (20 mL) instant coffee powder for the espresso powder.
* Store cooled pucks tightly covered or in an airtight container in the refrigerator for up to 3 days. Serve cold or at room temperature.
- Category: Muffins