Sweet goji berries and hardy teff flour pair perfectly in these gluten-free, vegan muffins. They also include organic, unsweetened applesauce and just a tablespoon of agave nectar for natural sweetness without unrefined sugar. Teff and quinoa flours are naturally high in protein and fiber, and give these muffins a nutty, satisfying flavor.

Dry Ingredients:

• 3/4c teff flour
• 3/4c quinoa flour
• 1/2t baking powder
• 1/2t baking soda
• 1/2t allspice
• 1/2t salt

Wet Ingredients:

• 1½c unsweetened applesauce
• 1T agave nectar
• 1T chia seeds mixed with 3T water
• 1/3c olive oil
• 3T dried currants
• 1/4c dried goji berries

Preparation:

1. Preheat oven to 350° and lightly grease 12-muffin tin.
2. Stir together chia seeds and water in a small bowl. Allow to sit for 10-15 minutes, stirring after 5 minutes. The seeds and water will form a thick gel.
3. Mix together dry ingredients in a large bowl. Stir in goji berries and currants.
4. Combine wet ingredients in a medium bowl; add chia mixture when thick.
5. Add wet ingredients to dry.
6. Spoon batter into oiled muffin tins.
7. Bake at 350° for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool muffins in tin for about 10 minutes, then transfer to a wire rack. Cool completely before storing in an airtight container.

Makes 12 regular-sized muffins

Nutrition Information (per muffin):
Calories – 142
Fat – 7g
Carbohydrates – 18g
Fiber – 2.3g
Protein – 2.5g