Chocolate, Banana and Teff Cupcakes |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A deliciously reliable gluten-free cupcake recipe adapted from cannelle- / Ingredients:
3 eggs (at room temperature) |
200 g natural cane sugar |
300 g ripe bananas, pureed |
175 g virgin coconut oil (melted) |
2 teaspoons vanilla extract |
100 g teff flour |
50 g sweet rice flour |
50 g hazelnut meal (or almond meal) |
15 g cocoa powder |
1/2 teaspoon salt |
1/2 teaspoon baking soda (aluminum free!) |
100 g chocolate chips |
Directions:
1. Whisk together the eggs, sugar, banana puree, oil and vanilla.
2. In a another bowl, whisk together the teff, sweet rice flour, hazelnut meal, cocoa powder, salt, baking soda. Add the dry ingredients to the wet and whisk until combined. Fold in the chocolate chips.
3. Pour batter into greased cupcake tin. Bake at 350F for about 25 - 30 minutes (be sure to test, depending on humidity they may take up to 40 minutes).
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