Teff Muffins

Teff Muffins

lwatkins 1

"Teff flour is a traditional whole grain originating from Ethiopia. These teff muffins are packed with dried fruit, nuts, and whole grains for a hearty and nutritious start to your day."

Ingredients 45 m {{adjustedServings}} servings 244 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a muffin tin.
  2. Mix teff flour, brown rice flour, arrowroot flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt together in a large bowl. Form a well in the center of the flour mixture. Add water, pecans, olive oil, and eggs to the well. Whisk the wet ingredients into the dry ingredients until batter is fully combined. Fold raisins, golden raisins, apricots, and cranberries into batter. Pour batter into the prepared muffin tin.
  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
Tips & Tricks
Addictive Pumpkin Muffins

These delicious muffins are a low-fat version of a pumpkin bread recipe.

Low-Fat Blueberry Bran Muffins

These muffins are so moist and flavorful, you won't believe they're healthy, too!


  • Cook's Note:
  • You can also bake the batter into small loaf tins for a teff quick bread.
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Reviews 2

  1. 2 Ratings


I'm giving this recipe a benefit of the doubt by giving it a four-star rating. I think that anyone familiar with teff or brown rice flour would have to know what they are getting into by choosing this recipe to make. The texture is dry, heavy, and grainy, but there is a good sweetness offered by all the fruits that are added to it. Maybe I made a mistake by using a substitute given on the Internet by using cornstarch instead of the elusive arrowroot flour (not one of five stores I checked out had it). And I used walnuts rather than pecans. I probably will be eating these by myself, as other family members find the texture off-putting. Hearty is a good word for these. With a little butter melted into them, I will have a number of good bites to go with my morning coffee! Thanks so much for the new possibilities here! EDIT: I have to tell you that when I want something to eat in the morning that will stay with me, this is the perfect thing! I'm glad I froze them! They are good with a little jam or lemon curd or butter on them. Thanks again!


This recipe is similar to the one on the Bob red mills bag except it has no sugar and lots of dry fruit. The recipe is good but since a previous commenter stated they were dry I decided to use applesauce instead of the water it called for. I didn't have all the dried fruits so to sweeten mine up I added 1/4 cup of agave. I also added 1 finely grated carrot. I also added 2 Tbsp of flaxseed. My muffins were not dry. They were moist but I did change up the recipe. I also used tapioca for the arrowroot because that is what I had. My recipe was quite different but this recipe did give me the idea of what to do with my teff flour and my results where good with my additions so I only gave the recipe 3 stars.