Carrot Teffins

 In Breakfast

I used to habitually skip breakfast, especially in those college years, and opt for a coffee (and then a couple more) to tide me over until lunch. My excuses ranged from needing more sleep in the mornings to whining about how expensive breakfast foods were to, my personal favorite, the fact that I wasn’t hungry in the mornings. Eventually, bad eating habits caught up with me and side effects that many people experience started kicking in: my eczema flared up on my hands, horrible stomach pain, and feeling like I was always tired. I was never officially diagnosed with anything but I knew the problem was with my nutrition or lack thereof. So I started to make better choices. It was actually this blogger who gave me my much needed kick in the rear and wake up call that eventually led me to where I am now.

I don’t label what I eat because it changes. There are so many people out there who promote their style of eating as a way to look like them. I consider this “Eat like me; Look like me” phenomenon incredibly damaging. Not only are some of the food requirements insanely restrictive, but it creates gut wrenching guilt when you don’t obey all the rules. The reason there are so many different ways of eating is because we’re all very different people. What works for me might not work for you. I have trouble with dairy, but sometimes I have my dad’s pancakes that are made with milk and butter. Some people are vegan or pescatarian or red meat lovers or vegetarian or Celiac or nut free and that’s just fine. It’s your journey.  

And I know this saying is everywhere, but I first heard “everything in moderation” from my mum so that’s how I’ve learned to approach food. Mostly plants; sometimes animal products, and a sweet thing now and again for tea.

While these muffins aren’t completely plant based, they do have carrots, raisins and teff so I’m calling them teffins. I love snagging two of these on my way to work in the morning, but would not judge anyone for sneaking one right before dinner.

To make 12 of these breakfast beauties, you’ll need:

¾ cup plus 2 heaping tablespoons Tenera Grains Ivory Teff Flour

¼ cup plus 1 ½ tablespoons Brown rice flour

¼ cup plus 1 ½ tablespoons Golden ground flaxseed

2 tablespoons plus 2 teaspoons Sweet white rice flour

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

2 ½ cups peeled and grated carrots (about 4 smallish carrots or 3 larger ones)

½ cup chopped walnuts

½ cup golden raisins (feel free to make it a generous ½ cup)

⅓ cup melted coconut oil

½ cup maple syrup

2 eggs at room temperature

1 cup plain Greek yogurt

1 teaspoon vanilla extract

Method

  1. Preheat your oven to 425°F
  2. Combine teff flour, brown rice flour, flaxseed, sweet rice flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg into a large bowl.
  3. Grab your carrots and grate away – I would suggest using a smaller zester/grater as opposed to a food processor. You want a little bit of carrot in every bite!
  4. Add carrots, walnuts and raisins to your dry mixture.
  5. While you grate the carrots, heat up the coconut oil and maple syrup in a little saucepan on the stove. Beat the eggs and then slowly, slowly, slowly add the coconut oil mixture to the eggs.
  6. Spoon in the yogurt and vanilla extract to the egg mixture and mix well. Add that mixture to the dry ingredients and mix until just combined. This is when you take a deep whiff and do a happy dance because you realize cinnamon will never let you down.  
  7. Scoop into muffin tins and bake for 12-13 minutes or until knife comes out clean. Let them cool on a rack for at least 15 minutes before breaking one in half and devouring on the spot.
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