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Chocolate Fudge Teff Muffins {Flourless, Vegan, Date-Sweetened}

  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins
  • Yield: 8 muffins 1x


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)
  • 31/2 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)


  1. Preheat oven to 350°F. Grease 8 cups of a standard 12-cup muffin pan.
  2. 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.
  3. In blender, combine dates, cocoa, espresso powder, salt, milk and vanilla; purée until smooth.
  4. Transfer date mixture to a large bowl and stir in cooked teff, flax seeds and chocolate chips.
  5. Divide batter equally among prepared muffin cups.
  6. 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.

Storage Tip
* 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
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