Vegan Chocolate Teff Muffins (Oil-free, GF)

Flourless vegan chocolate teff muffins are packed with nutrition, yet taste like decadent fudge brownies! They are gluten-free and oil-free, too.

Happy Tuesday everyone!

I hope you had a fulfilling weekend. Ours was hectic, but now it’s rain, rain and more rain, reliable for catching up and also ideal for baking an array of pucks.

I have several friends and spinning participants who competed in the Boston marathon yesterday (whoo-hoo! You guys rock!) who have specifically requested some nourishing chocolate to both celebrate and refuel. I am happy to oblige with my Chocolate Fudge Teff Muffins.

These double chocolate wonders resemble muffins in the photo above, but they are more like rich, fudge-like brownie in disguise. They taste like pure decadence, yet have a mere 138 calories each, are naturally gluten-free, have no added fat, no nuts, and are naturally sweetened by dates.

The star ingredient isteff, the world’s tiniest grain. Teff is naturally gluten-free and high in protein, fiber, magnesium and iron. It is a great addition to your pantry. The remaining ingredients are familiar and likely in your pantry already.

Recipe Benefits

• vegan (egg-free, dairy-free)
• gluten-free
• oil-free
• nut-free
• fruit-sweetened
• flourless
• straightforward to make and bake

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• whole grain teff ](not teff flour)
• pitted soft dates (such as Medjool)unsweetened natural cocoa powder
• instant espresso powder (optional)
• salt
• nondairy milk (e.g., oat milk, almond milk, cashew milk)
• vanilla extract
• flaxseed meal
• miniature semisweet chocolate chips (or chopped chocolate)

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

• Preheat oven to 350°F (180C). Line 8 cups of a standard 12-cup muffin tin with foil, paper or silicone liners.
• In a small saucepan, combine teff and water. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer, stirring occasionally, for 12 to 15 minutes or until water is absorbed.
• Remove from heat and let stand for 5 minutes. Uncover and fluff teff with a fork.
• In blender, combine dates, cocoa, espresso powder, salt, milk and vanilla; purée until smooth.
• Transfer date mixture to a large bowl and stir in cooked teff, flax seeds and chocolate chips.
• Divide batter equally among prepared muffin cups.Bake in preheated oven for 25 to 28 minutes or until firmly set. Let cool completely in pan on a wire rack.

Hello, gorgeous.

Optional Protein

You can easily bump up the protein by adding a scoop of plant-based protein powder to the date-cocoa-milk mixture (add about 3 to 4 tablespoons of additional liquid–either water or milk).

Happy baking!

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