Chocolate-Banana Teff Muffins {Gluten-Free}

Chocolate-Banana Teff Muffins {Gluten-Free}

It’s finally rain-free so it took less will-power than usual to get out the door and onto the road for a long run.

Still, there’s nothing wrong with some added incentive to (quite literally) go the extra mile.

I’m not kidding about these muffins providing extra stamina. Teff, an ancient, tiny grain from Northeast Africa, is renowned for the energy it supplies. It is estimate that Ethiopians and Eritreans get about 2/3 of their dietary protein from teff (it has 7 g protein per 1/4 cup dry teff), and long-distance runners from Ethiopia and Eritrea credit their energy, health, and athletic prowess  to the grain.


  • 1-3/4 cups teff flour
  • ¼ cup arrowroot or tapioca flour
  • 6 tablespoons unsweetened natural cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 tablespoons flaxseed meal (ground flax seeds)
  • ¼ cup warm water
  • 2 large eggs
  • 1-2/3 cups mashed banana (about 4 to 5 large ripe bananas--mash and measure)
  • ⅔ cup packed light brown sugar OR coconut sugar
  • ⅓ cup virgin coconut oil, melted
  • 2 teaspoons vanilla extract
  • Optional: ½ cup dark chocolate chunks or chips
  • Optional: chopped walnuts or pecans
Read the whole recipe on power hungry