teff flour muffins with apple & coconut crumble

i finally mastered the gluten-free muffin. it took SEVERAL attempts, but i did it. i used teff flour, which i started having on hand after getting on an injera kick last summer. this recipe is hearty and crunchy and just as good as any glutenous baked good, i promise!

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TEFF FLOUR APPLE MUFFINS WITH COCONUT CRUMBLE TOPPING {gluten-free}

yields 14 muffins

//ingredients:

  • the dry:
    • 1 cup teff flour
    • 1 cup gluten-free all-purpose flour
    • 1/2 tsp salt
    • 1 tsp cinnamon
    • 1/4 tsp cardamom
    • 1/4 tsp nutmeg
    • 1 tsp baking powder
    • pinch of ginger
    • 1 cup gluten-free oats
  • the wet:
    • 1 cup sugar
    • 3 tbsp coconut oil (melted)
    • 2 eggs
    • 1 tsp vanilla extract
    • pinch of orange zest
    • 3/4 cup almond milk
    • 2 apples, peeled + diced (~1.5 cups)
  • streusel:
    • 3/4 cup oats
    • 1 tbsp coconut flour
    • 1 tbsp coconut oil (melted)
    • 1/8 cup sugar
    • 3 tbsp coconut flakes

//directions:

  1. combine dry ingredients in a large bowl. in a separate bowl, combine wet ingredients (excluding apple).
  2. add wet ingredients to the dry, slowly stirring until fully incorporating. stir in the apple, then transfer to a muffin tin.
  3. in a small bowl, combine the streusel ingredients. spread crumble on top of the muffins, and transfer to the oven.
  4. bake 16 to 18 minutes, or until golden brown.

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