Description
This is a recipe I got from Bob’s Red Mill® which I use as a base for many flavor variations from blueberry to banana walnut. What started as an experiment for my Celiac daughter is now requested by everyone in the family.
Ingredients
- cooking spray
- ¾ cup teff flour
- ¾ cup brown rice flour
- ½ cup arrowroot starch
- ½ cup firmly packed dark brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅔ cup water
- ⅓ cup vegetable oil
- 2 large eggs
- ½ cup mashed banana (Optional)
- ½ cup chopped walnuts (Optional)
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray muffin cups with cooking spray.
- Combine teff flour
- brown rice flour
- arrowroot starch
- brown sugar
- baking powder
- cinnamon
- and salt in a bowl.
- Mix water
- vegetable oil
- and eggs together in a separate bowl; whisk into flour mixture. Stir in bananas and walnuts. Pour batter into muffin cups to 3/4-full.
- Bake in preheated oven until tops spring back when lightly pressed
- 20 to 25 minutes.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 12