These hearty muffins remind me of those dark, sweet bran muffins I ate as a child. They are fast and easy to prepare making them a perfect breakfast or afternoon snack. Try making them the night before and you will have a breakfast waiting for you on the counter in the morning! There are plenty of combinations for adding goodies into these muffins, but my favorite is to use grated carrot, chopped apple, currants, and chopped walnuts. Sunflower and pumpkin seeds can also replace the nuts in this recipe.

WHAT DO I NEED?

• 2 Cups Teff Flour
• ½ Cup Tapioca Flour
• 2 Tablespoons Ground Flax Seeds
• 2 Teaspoons Baking Powder
• ½ Teaspoon Baking Soda
• 1 Teaspoon Xanthan Gum
• ½ Teaspoon Sea Salt
• 1 Teaspoon Cinnamon
• ½ Teaspoon Nutmeg
• ¾ Cup Orange Juice
• ½ Cup Applesauce
• ½ Cup Agave Nectar, Honey, Or Maple Syrup
• ⅓ Cup Extra Virgin Olive Oil Or Melted Virgin Coconut Oil Or Grape Seed Oil
• ½ Cup Chopped Walnuts Or Pecans
• ½ Cup Zante Currants Or Raisins
• 1 Cup Grated Carrots
• 1 Small Tart Apple, Diced

WHAT DO I DO?

1. Preheat Oven To 350 Degrees. Oil A 12-Cup Muffin Pan.
2. In A Medium Sized Mixing Bowl, Add The Teff Flour, Tapioca Flour, Ground Flax, Baking Powder, Baking Soda, Xanthan Gum, Sea Salt, Cinnamon, And Nutmeg. Whisk Together Well.
3. In Another Mixing Bowl, Whisk Together The Orange Juice, Applesauce, Agave Nectar, And Oil.
4. Add The Wet Ingredients To The Dry And Whisk Together. Then Add The Nuts, Dried Fruit, And Grated Carrots, And Diced Apples. Continue To Mix With A Large Wooden Spoon Until All Of The Ingredients Are Combined. Be Sure To Not Over Mix The Batter!
5. Spoon Batter Into Oiled Muffin Cups And Bake For About 25 To 30 Minutes. Cool Muffins On A Wire Rack.
6. Yield: 1 Dozen Muffins