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Teff Blueberry Banana Muffins

Teff Blueberry Banana Muffins


It's no secret I love Teff, it's my favourite little nutritional powerhouse!

This tiny grain packs a punch like no other. High in protein, bio-available iron and rich in manganese and vitamin C the list doesn’t end there.

Naturally gluten-free, Teff is low GI, perfect for blood sugar balance, high in fiber for happy tummies and so versatile you can use it in everything from porridge to salads.

A simple way to get to know Teff it so try these amazing Teff Blueberry Banana Muffins!

Enjoy x




1 cup Teff Flour

1/4 cup Tapioca flour

1 1/2 teaspoons of Baking soda

Pinch of Sea Salt (1/8 teaspoon)

3 Free-range Eggs or 3 prepared flax eggs

310 grams of ripe Banana, mashed. Approximately 3 large bananas.

1/4 cup Yoghurt of choice, I use coconut for dairy free

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

2 teaspoons of Vanilla Extract  

1 cup Blueberries, Fresh or Frozen

Optional: Top each muffin with a sprinkle of Teff seeds

NOTE: ( I use Bobs Red Mill, you can also make your own using Teff Grain. Simply mill the grain in a coffee/spice grinder or high powered blender to create a fine flour) 


Pre-heat oven to 165°C (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 mashed banana, 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 20 minutes or until tops are just firm and muffins spring to the touch. Enjoy warm out of the oven for a real treat!

Enjoy x

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