Time to snack-on a homemade muffin that’s loaded with Proteins and is gluten free and that’s made from TEFF!

TEFF is a fine grain that grows predominantly in Ethiopia and Eritrea. It comes in a variety of Colors (white and red to dark brown) and is Gluten Free. “One pound of teff can produce up to one ton of grain in only 12 weeks. 
This productive potential and minimal time and seed requirements have protected the Ethiopians from hunger when their food supply was under attack from numerous invaders in the past.” TEFF is high in fiber, rich in proteins with an excellent balance of amino acids, high in calcium (1 cup of cooked TEFF provides almost half the amount of calcium found in a glass of milk), rich in Iron and is made up of resistant starch (20-40% of the carbohydrates). 

Ingredients: 

3/4 cup TEFF flour 

3/4 cup quinoa flour 

1/2 cup brown sugar 

2 tsp baking powder 

1/2 tsp cinnamon 

1/4 cup chopped hazelnuts 

1/4 cup chopped pecan nuts 

2 eggs 

1/3 cup canola oil or coconut oil 

1/4 cup dark chocolate chips 

1 mashed banana 

2/3 cup water 

Method of preparation:

1-Mix all the dried ingredients together. In a separate bowl whisk the eggs combine the banana, water, sugar and oil. 

2-Add egg mixture all at once to flour mixture. Then add the nuts and stir just until moistened.

3-Spoon batter into prepared muffin cups, filling each two-thirds full.

4-Bake in a 200 degrees C oven for 20 to 30 minutes.
Makes around 18 servings 
As appeared on OTV during my live segment every Thursday at 9h00am! 

  
And in my weekly column in L’Orient le Jour Newspaper every Tuesday.. 

  
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