Vegan Chocolate Banana Teff Muffins (Oil-Free, GF)

overhead shot of chocolate banana teff muffins

5 from 8 votes

Vegan Chocolate Banana Teff Muffins (Oil-Free, GF)

Whole grain vegan baking is easy as can be with teff flour! Use it to make a batch of my chocolate banana teff muffins, which are vegan, gluten-free, oil-free, and added sugar free.

Prep Time15

Cook Time18

Total Time33

Course: WFPB Breads & Muffins

Cuisine: American

Keyword: chocolate teff flour recipe, easy teff flour muffins, easy vegan teff flour muffins, no added sugar vegan muffins no oil, teff flour banana muffins, teff flour recipe, vegan chocolate banana gluten-free muffins, vegan oil-free gluten-free teff muffins, vegan teff flour recipe, vegan teff muffins, wfpb, wfpb muffins

Servings:

Author: Camilla

Ingredients

2 tablespoons flaxseed meal
3/4 cup water
1.5 cups mashed very ripe banana
1 cup teff flour
3 tablespoons unsweetened natural cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
Optional: 1/3 cup chopped dark chocolate chunks or chips

US Customary - Metric

Instructions

Preheat oven to 350F (180C). Line 10 cups of a standard sze muffin tin with paper or foil liners.
In a large bowl, combine the flaxseed meal, water and banana. Let stand for 5 minutes to thicken.
Add the teff flour, cocoa powder, baking powder, and salt, stirring until blended. Add the chocolate chips, if using.
Divide batter evenly among prepared cups.
Bake in the preheated oven for 12 to 15 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in the muffin tin for 10 minutes, then remove and let cool completely on a wire rack.

Notes

Storage: Store the cooled muffins in an airtight container at cool room temperature for 3 days, the refrigerator for 5 days, or the freezer for up to 6 months.

Nutrition