These muffins are proper wonder women fuel filled with plant-based protein, iron, prebiotic fibre and nutrients with hormone balancing, anti-inflammatory, immune-supportive and heart-healthy properties.
Teff is good for us, and our changing environment as it is a drought-resistant, heat tolerant, fast-growing grass with tiny seeds that grind into a flour that’s earthy, rich in protein, iron, essential minerals and is naturally gluten-free which some people need.
Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.
Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.
Ingredients are naturally rich in essential minerals. Salty taste in botanicals like parsley, nettles, seaweeds indicates the plants have a high mineral content.
A prebiotic is an insoluble food fibre for beneficial gut bacteria. Eating a diet rich in prebiotic foods helps us maintain a healthy-gut-flora and microbiome. Inulin is a type of insoluble plant carbohydrate that is a prebiotic food source.
Prebiotic Foods include;
Chicory Root, Dandelion greens, Jerusalem artichoke, Garlic, Onions, Leeks, Asparagus, Banana, Blueberries, Seaweed, Apples, Jicama, Yacon Root, Burdock root, Shitake Mushrooms, Barley, Oats, Wheat bran, Legumes, Beans, Peas, Raw Cacao, Flaxseeds, Chia Seeds, Honey,
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Banana Wonder Women Muffins with Teff, Oats and Super Seeds
PREHEAT OVEN 365F / 185C. LINE a muffin tin with muffin papers or grease.
DRY BLEND OR PROCESS teff flour, oats, pumpkin seeds, flaxseeds to a fine flour, break up any lumps with a fork
ADD the rest of the dry ingredients and mix well. Walnuts, cacao nibs and spices are worthy additions.
WET MASH bananas in a bowl to a puree ADD rest of wet ingredients, whisk with a fork to combine
ADD DRY to WET ingredients mixing with a fork until just combined. TASTE and adjust
SPOON into muffin papers. SPRINKLE top with whole oats, seeds, cacao nibs.
BAKE 20mins on until top springs back when pressed and an inserted skewer comes out clean,
COOL remove muffins from tin after 5-10mins and cool on a wire rack until cool
SERVE for breakfast or as a snack with a lovely cup of tea.
STORE in an airtight container or freeze sealed.
*OLIVE OIL substitute with walnut, melted coconut oil or a neutral healthful oil
SWAP mashed pumpkin for the banana, you may need at add extra sweetness.
*WHY Lemon juice or vinegar = is acidic and helps to activate the baking soda which helps makes the muffins rise
*SPICES; add a blend like a pumpkin or cake spice or ginger, cinnamon, allspice, clove, cardamom as you like. I use 2 tsp pumpkin spice also called cake spice depending on where you live in this world the ingredients vary slightly.
*SEEDS depending on your need are or what you have in your cupboard, swap out pumpkin for sunflower seeds.