Teff is the newest flour I’m experimenting with for baking. It has a slight flavor of toasted almonds and pairs beautifully with the almond flour and almond extract in this recipe. I added a teaspoon of molasses to give the erythritol and stevia blend the deeper flavor of brown sugar. These muffins have a great texture and freeze well.

1 cup almond flour
1 cup teff flour
1/2 cup almond milk
1/2 cup coconut oil
1/2 cup erythritol
3 ripe bananas, mashed
2 eggs
2 Tbs flaxseed meal
1 tsp molasses
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp stevia extract
1/4 tsp ground nutmeg
1/4 tsp almond extract

Preheat oven to 350*F. Prepare a 12 cup muffin tin with cupcake papers. Mash bananas with a fork and put in a medium bowl along with the coconut oil, erythritol, molasses, and stevia extract. Cream ingredients together with an electric or stand mixer until smooth. In a separate bowl, combine dry ingredients and whisk them together. Add a third of the dry ingredients and one egg to the banana, oil, and sweetener mixture. Blend together until well combined. Slowly add the rest of the dry ingredients, the other egg, almond extract, and almond milk until the batter is smooth. Ladle the batter into the prepared muffin tin. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow muffins to cool 15-20 minutes before serving.