Ingredients for Chocolate Banana And Teff Cupcakes
- 2 large eggs
- Natural Cane Sugar
- Bananas
- Coconut Oil
- Vanilla Extract
- Teff Flour
- 1/2 cup sweet rice flour
- 1/2 cup hazelnut meal
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup chocolate chips
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How to Make Chocolate Banana And Teff Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 large eggs, 1 cup granulated sugar, 1/2 cup mashed ripe banana, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 1 1/2 cups teff flour, 1/2 cup sweet rice flour, 1/2 cup hazelnut meal, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, whisking gently until just combined. Do not overmix.
- Fold in 1 cup chocolate chips.
- Fill the cupcake liners about 2/3 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Decorate as desired (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
65g
Fat
48g
Carbs
7g
