Banana coconut & teff muffin recipe

Yummy treats with the delicious ancient grain.

Treat yourself to these tasty banana and coconut teff muffins by Sally O'Neil.

Ingredients (serves 12)

  • 3 large ripe bananas, mashed
  • 1 cup almond milk
  • 2 tbsp rice malt syrup*
  • 1 ½ cups almond meal
  • ¾ cup teff flour
  • 2 tsp baking powder
  • 1 tsp ground vanilla bean or vanilla extract
  • 1 tsp ground cinnamon
  • ½ cup granulated Stevia 
  • 2 tbsp coconut flakes

* can sub honey, maple syrup or other liquid sweetener


Preheat oven to 160°C (fan-forced).

Mash the bananas then add milk and liquid sweetener and mix until smooth. In a separate bowl, add all the dry ingredients (excluding the coconut flakes) and mix.

Add the wet ingredients to the dry mix and whisk until a smooth batter forms.

Spoon into 12-hole silicone muffin tray. Top each muffin with some coconut flakes and bake for approximately 30 minutes until a skewer comes out clean.

Looking for more fit food? Try these chia and rockmelon puddings and read all about the benefits of teff.


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