Carrot and Teff Breakfast Muffins

I decided to write this recipe after my partner in crime (and everything else) came home with a 10kg bag of juicing carrots! We had decided to do some home juicing, though I must admit I was not expecting that many carrots! Once we got started, I quickly realized there was a huge amount of carrot pulp left over. I hate wasting anything so rather than give the whole lot to the chicken’s, I started thinking of recipes.

I decided muffins were the way to go and I’ve been loving Teff flour lately as it keeps me so energetic throughout the day. I take them for a healthy morning snack or breakfast on the go when I’m running late, which is a lot I have to admit.




1 Cup Buckwheat Flour

1 Cup Teff Flour

1 Tsp Baking Soda

1½ Tsp Baking Powder

½ Cup of Desiccated Coconut

3 Cups of Carrot Pulp / or grated carrot

½ Cup of Sweetener of choice I used Rapadura Sugar. If you are dedicated sugar free it can also be omitted from the recipe.

½ Cup of Olive Oil

4 Eggs

½ Cup Coconut Milk / Almond Milk



Preheat oven to 180º Celsius.

Combine buckwheat flour, teff flour, baking soda, baking powder, coconut and sugar into a large bowl. In a separate bowl whisk together oil, eggs and coconut milk, once combined add the wet ingredients to the dry ingredients and stir until combined.

Once combined fill muffin tin or moulds until they are about ¾ full. I put a small piece of walnut in the top of the batter.

Bake for 25 mins at 180º.


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