The abundance of summer berries had me wanting allll of the combos!

BLUEBERRY & BLACKBERRY TEFF FLOUR MUFFINS

Casual mornings here in Canada have left me time to make a fresh batch of muffins almost everyday. I've been whipping up new combos using whatever I have on hand as it is always a bit odd baking in strange kitchens.

My favourite by far is these delicious teff muffins as I love the sweet nutty flavour of teff without the nuts! Totally nut free, gluten, dairy and refined sugar free these lunchbox friendly these little muffins are a one bowl wonder and such a scrumptious way to enjoy a cup of coffee. We went through a dozen in the house in a matter of hours! Enjoy!

Blueberry + Blackberry Muffins

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)

3 Free-range Eggs or 3 preprepared flax eggs* see note

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

1/4 cup Yoghurt of choice, I use coconut

2-3 tablespoons Maple Syrup (depending on desired sweetness)

2 teaspoons of Vanilla Extract

1/2 cup Blueberries

1/2 cup Blackberries

Optional: Top each muffin with hemp seeds or sprinkle of choice like coconut or almonds

METHOD

Pre-heat oven to 165° degrees celsius (330°F) 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 or pour in pre-prepared flax eggs. Add applesauce, yoghurt, maple syrup and vanilla. Mix until a wet batter forms. Add berries. Just mix to incorporate.

Divide batter evenly between the 12 muffin cups. Bake for 15-20 minutes or until tops are just firm and muffins spring to the touch. Enjoy warm out of the oven for a real treat! xx

Note: To make one flax egg mix 1 tablespoon of ground flax to 3 tablespoons of filtered water and let sit in the refrigerator for 30 minutes until thick and the consistency of egg white. Increase quantities depending on the number of eggs you wish to replace.