Another Muffin recipe!? Yes, another one. But the combinations and potential for a nutritious snack are endless so why stop creating!

These teff four raspberry chia muffins are nut, dairy, gluten, and refined sugar free. They are lunchbox friendly and the delicious flavor of teff is a hit with my kids and soon nutritious! Find more about teff below.

Raspberry Chia Muffins With Teff Flour

INGREDIENTS

1 cup Teff Flour ( I use Bobs Red Mill, you can also make your own using teff seeds in a coffee/spice grinder or high powered blender)

1/4 cup Tapioca flour ( cassava flour)

1 1/2 teaspoons of baking soda

Pinch of sea salt (1/8 teaspoon)

2 tablespoons Chia seeds

3 free range eggs or 3 preprepared flax eggs

310 grams of unsweetened apple sauce (can sub mashed pear or banana)

1/4 cup yoghurt of choice I used coconut

2-3 tablespoons of good quality maple syrup depending on desired sweetness

2 teaspoons of vanilla extract

1 tablespoon almond milk or milk of choice for nut free option

1/2 - 3/4 cup of Raspberries

METHOD

Pre-heat oven to 165 degrees celsius (330F) Grease a 12 hole muffin tin with coconut oil or line with muffin liners and set aside.

In a large bowl mix flours, baking soda and salt. In the side of your bowl add eggs and whisk lightly. Add applesauce, yoghurt, maple syrup and vanilla. Fold to incorporate until a wet batter forms. Fold through almond milk slowly. Add berries. Just mix. Sprinkle with chia seeds and/or nuts, buckwheat,hemp etc. I have done a combination.

Bake for 15-17 minutes or until just firm to the touch. Enjoy xx