These cardamom-spiced teff muffins make for a delicious fall breakfast or midday snack. Baking with teff flour, a nutrient-rich, gluten-free Ethiopian grain can be tricky as gluten-free grains can be drying. However, the addition of fresh apples and applesauce make for a delicious and moist muffin.
Teff should be combined with other flours when baking — and for this recipe, I’ve added oat and all-purpose flour. The oat teff crumble on top adds a tasty crunch and touch of sweetness. The addition of cardamom, cinnamon and pecans pair perfectly with teff’s nutty flavour. Serve this up with sliced apples and a spicy Ethiopian chai tea for a delicious start to your day.
Teff grains are incredibly small and can easily be mistaken for teff flour when shopping. Be sure to buy teff flour and not the whole grains.
Preheat oven to 375°F. In a large bowl, whisk together flour, teff flour, oat flour, salt, baking powder, cardamom and cinnamon.
In a separate bowl, whisk together eggs, brown sugar, milk, oil, vanilla and applesauce.
Dice the apple into small pieces and set aside.
Combine the wet ingredients with the dry ingredients without over mixing. Then fold in the apple pieces.
In a separate bowl, combine the ingredients for the crumble topping with your hands until you achieve several small clumps.
Fill a muffin tin with muffin liners or grease the muffin tin. Fill with batter and top each with crumble topping. Bake for about 25 minutes.