Banana Teff Muffins

It's so strange - I'm learning a ton about going gluten free by working with these people who I adore and trying to lend a hand through their transition. It's been quite a challenge for them. I'm beginning to see that the lens through which I examine myself is a little different than how I see those people I care about.

It pains me greatly that they are going gluten free. I remember standing in the grocery store, sobbing, when I was going through that first transition and preparing my kitchen to cook for him. It tore me up inside, and remember saying the words - to myself, at least - that I would go through the trial instead of him if it were possible.

It's not. And now that some time has passed, I have. It's a pretty crazy thought.

I'm also working into my new life of not eating any dairy. Right now, I am eating goat cheese, which is supposed to have significantly less casein, although it does have casein in it. I suppose it's always worth an experiment, right?

Well, I eat a lot of fruit, and had some bananas left over. I actually made these muffins in my pre-dairy free days, and so they are not dairy free. I made them again last night and tried to modify them, but they were unsuccessful. So, I still offer you this wonderful, gluten free banana teff muffins recipe.

Banana Teff Muffins
inspired by gluten free girl, in her book Gluten Free Girl: How I Found the Food that Loves Me Back and How You Can Too.
Makes 18 muffins.

3 large bananas, mashed
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup teff flour
1/2 cup sweet rice flour
1/2 cup sorghum flour
1/2 cup tapioca starch
1/2 cup almond meal
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda

3 tablespoons cocoa powder

Preheat the oven to 350 degrees. Mash the bananas. Cream together the butter and the sugars. When they are just creamed, stop mixing. Add the eggs, vanilla, and sour cream to the butter and sugar. Mix in the mashed bananas. Stir together all the dry ingredients in a separate bowl. Using a rubber spatula, fold the dry ingredients into the wet batter, 1/4 cup at a time, until everything is just mixed together.
Scrape the batter into the prepared muffin pan. This recipe makes 18 muffins, rather than 12, so you will have batter left over after filling the pan with 12 muffins. Place in the oven and bake for 16-20 minutes, until they are firm to the touch.
Remove from the oven, and allow them to cool. These are filling, and fantastic for a quick breakfast.

Try them with Nutella. :)

[how to re-warm gluten free muffins]