Teff Flour Date Muffins

Teff Flour Date Muffins

Earthy teff flour and sticky chopped dates bake into dense, tender muffins.

Total 40 min Makes 12 muffins Calories 215/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Eggs, Dairy, Wheat, Tree nuts

These muffins pair the malty, slightly nutty flavor of teff flour with the natural sweetness of chopped dates, creating a wholesome breakfast option with a tender, moist crumb. A touch of cinnamon and honey rounds out the flavor, making them suitable for a quick breakfast or afternoon snack. The dense texture of teff flour means these muffins stay satisfying and moist for days.

Ingredients

  • 1 cup teff flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/4 cups pitted dates, chopped
  • 2 eggs
  • 1/3 cup honey
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts

Method

  1. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners or grease well.

  2. In a large bowl, whisk together the teff flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon.

  3. Toss the chopped dates with 1 tablespoon of the flour mixture to coat, then set aside.

  4. In a separate bowl, whisk the eggs, honey, oil, milk, and vanilla extract until smooth and well combined.

  5. Pour the wet ingredients into the dry ingredients and stir just until combined, with no streaks of flour remaining.

  6. Fold in the chopped dates and walnuts until evenly distributed throughout the batter.

  7. Divide the batter evenly among the muffin cups, filling each about three-quarters full.

  8. Bake until a toothpick inserted into the center comes out clean, 18 to 22 minutes.

  9. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

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    Teff Flour Date Muffins

    These muffins pair the malty, slightly nutty flavor of teff flour with the natural sweetness of chopped dates, creating a wholesome breakfast option with a tender, moist crumb. A touch of cinnamon and honey rounds out the flavor, making them suitable for a quick breakfast or afternoon snack. The dense texture of teff flour means these muffins stay satisfying and moist for days.

    40 min 12 muffins 215 cal

    Ingredients

    • 1 cup teff flour
    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 1/4 cups pitted dates, chopped
    • 2 eggs
    • 1/3 cup honey
    • 1/2 cup vegetable oil
    • 1 cup milk
    • 1 teaspoon vanilla extract
    • 1/2 cup chopped walnuts

    Method

    1. 1

      Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners or grease well.

    2. 2

      In a large bowl, whisk together the teff flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon.

    3. 3

      Toss the chopped dates with 1 tablespoon of the flour mixture to coat, then set aside.

    4. 4

      In a separate bowl, whisk the eggs, honey, oil, milk, and vanilla extract until smooth and well combined.

    5. 5

      Pour the wet ingredients into the dry ingredients and stir just until combined, with no streaks of flour remaining.

    6. 6

      Fold in the chopped dates and walnuts until evenly distributed throughout the batter.

    7. 7

      Divide the batter evenly among the muffin cups, filling each about three-quarters full.

    8. 8

      Bake until a toothpick inserted into the center comes out clean, 18 to 22 minutes.

    9. 9

      Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.