Last year for Christmas, my parents put bags of teff flour in the kids’ stockings. (Has that sentence ever been written before?!) I loved everything about this gift, but truth be told, I haven’t used it until now. I decided to try it in a baked good and now I’m enchanted with teff flour! The grain itself is teeny-tiny, and the flour is incredibly fine. It makes a silky-smooth batter that mixes with nearly no trouble, and the baked muffin has a light, delicate crumb. I’m itching to bake with it again already!
Mocha Teff Muffins [Vegan]
- 3/4 cup teff flour
- 1 cup unbleached all-purpose flour
- 1/4 cup cocoa powder (Dutch-processed, ideally)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Dash ground cinnamon
- 1/3 cup rolled oats
- 1 cup cold very strong coffee (feel free to make it using instant espresso powder)
- 1/3 cup almond milk
- 1/3 cup vegan sugar
- 1 tablespoon dark brown sugar (or additional regular sugar)
- 1/4 cup canola or vegetable oil
- 1 teaspoon pure vanilla extract
- 1/3-1/2 cup chocolate chips
- Preheat the oven to 350˚ and prepare a muffin tin using liners or a light spray of oil.
- In a large mixing bowl, sift together the first seven dry ingredients (teff flour through cinnamon). Stir to combine, then add the oats.
- In a small bowl, whisk together the wet ingredients and the sugar.
- Make a well in the center of the dry ingredients and add the wet. Using a plastic spatula or a wooden spoon, stir gently to combine, but don’t overmix. The batter will be very smooth, almost silky.
- Fold in the chocolate chips, then add the batter to the prepared muffin tin with a spoon. Fill each well about 3/4 of the way.
- Bake for 15-17 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and let cool for at least five minutes before eating.