Friday, September 21, 2012

Pumpkin Hazelnut Teff Muffins (vegan, gluten-free)

After my last post I received many requests to share a pumpkin hazelnut muffin recipe that was also egg-free. As many of you know, replacing eggs in grain-free baked treats can be quite a challenge. I've only had a few successes with it myself. So rather than spend hours in the kitchen trying to create an egg-free, grain-free recipe, I made it simple and worked with teff flour to create a moist, wholesome vegan treat that most everyone can enjoy.

If you have my new cookbook, Nourishing Meals, you'll notice how many recipes contain teff flour. This ancient grain is native to Africa but is now grown in the Snake River Valley of Idaho. I buy it in 25-pound bags from Azure Standard. It is definitely a staple in our house. Teff is rich in minerals, low in phytic acid, and of course gluten-free. It seems to be one of the easiest gluten-free flours to digest. I make my sourdough starter primarily from teff flour so we can enjoy Injera a few times a week. If you are looking for more vegan, gluten-free baking recipes that are nutrient dense (that don't rely on a ton of starches, sugar, or xanthan gum) then please check out my new book. All of the recipes are refined sugar-free, use whole grain gluten-free flours, nut flours, and coconut flour......and none contain potato or cornstarch!

Pumpkin Hazelnut Teff Muffins

If you use Homemade Pumpkin Puree you might need to lessen the water or milk added to the wet ingredients otherwise the batter will be too moist. I've been using canned organic pumpkin since my sugar pie pumpkins are not quite ready yet.

Dry Ingredients:
2 cups hazelnut meal
1 cup teff flour
¼ cup arrowroot powder
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
2 to 3 teaspoons cinnamon
1 teaspoon ginger
¼ teaspoon nutmeg

Wet Ingredients:
¼ cup hot water
2 tablespoons ground chia seeds
1 cup pumpkin puree
½ cup maple syrup
¼ cup olive oil or melted coconut oil
½ cup water or milk

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.

In a medium-sized mixing bowl, whisk together the dry ingredients; set aside.

In another mixing bowl, whisk together the hot water and ground chia to form a slurry. Add the remaining wet ingredients and beat together using an electric mixer. Pour the wet into the dry and whisk together. Spoon into muffin cups.

Bake for approximately 30 minutes. Remove muffins from pan and cool on a wire rack. Source:

Teff flour and ground chia seeds.

More Teff Flour Recipes:

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About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!


  1. Hi Ali,
    This recipe looks great and I'd love to make it, but I can't have nuts or seeds. I'm assuming the ground chia seeds are necessary for binding and that I can't just leave them out. Is that correct?

    If I leave out the chia seeds (or any nuts/seeds), is there something else I can do to make the recipe work? I'm also egg free.


    1. Garbanzo bean flour and egg replacer?

  2. Hi Ali,
    It has been a blustery, cold, fall day here - so these muffins sound perfect for a day like today! I have had a wonderfully relaxing afternoon enjoying your new book. It is incredible. I already ordered two more to use as gifts! I also made a double recipe of the Chocolate Chip Cookie Bars as the dessert part of the meal we will be serving friends who are helping us harvest tomorrow. They smell so good, and filled a 9x13 pan perfectly. Feeding our large family that has many allergies and also two other celiacs besides myself (as we desperately try to heal) can be quite the challenge - but you have lightened the load considerably. Thank you for all the hard work you put into your new book. We are so thankful for it! When I make something new, the first thing the kids always say is "Is this Ali's?" You are a blessing. Thank you!

  3. I just realized that the recipe also has hazelnut meal. Oops.

  4. Lovely recipe! I'm all about pumpkin right now. In fact, I have some roasting in the oven to make pumpkin puree as we speak!

  5. Yum! Would live to see your injera recipe too!

  6. Thank you so much for the egg substitution! I'll be picking up some teff flour and making these for sure. Can't wait to try them out!

  7. Yum! These look delicious. I've never baked with hazelnut meal before but it sounds rich! I'll have to try these soon.

  8. I couldn't decide which recipe to make so I made a half batch of both. They both turned out great but I preferred the Teff ones a little more.

  9. I will be making these soon! My daughter has an egg allergy and I have a gluten sensitivity so these will be perfect for our household.

    -- Kristy @ Wine Logic

  10. These turned out so well! YUM. My daughter has a cinnamon allergy so I used 2 tsp. ginger powder, 1/2 tsp. cardamom and 1/4 tsp. nutmeg and the flavor was great!

  11. Looks yummy and very hearty. My children would love them!
    Peace and Raw Health,

  12. Looking forward to trying these, and I second the request for your injera recipe!

  13. These muffins are perfect - thank you for posting!

    How many eggs does chia replace in this recipe? It's the best chia replacement ratio I've used so that's why I'm asking....other recipes I've tried that use chia come out too glutenous (1 Tbsp ground chia to 3 Tbsp water). Any suggestions?

  14. Ali,
    I have a few questions...made these this morning and they taste great. They are super heavy, that correct? Is there another way to give them more lift? Also - if I were to sub out the chia seeds, how many eggs would I use?
    I used orange olive oil and added chopped pecans which made it over the top:)

  15. These are delicious! The only substitution I did was I used 3 eggs in place of the chia seeds. Thank you for another great recipe. I can't wait to get your new cookbook. I love the first one. :-)

  16. So yummy, loved them. We used hazelnut flour, and they were amazing. We are trying them again, this time with almond flour, we will see how they turn out. Thank you for the amazing recipe.
    Thank you


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Thanks and Happy Cooking! ~Ali :)