Chocolate, Banana and Teff Cupcakes

READY IN: 35mins
Recipe by selfmadegirl

A deliciously reliable gluten-free cupcake recipe adapted from

Top Review by Miss Ditter

Absolutely scrumptious! My stepdaughter shared these with her high school friends and everyone was shocked they're gluten free! I changed the ratio of flours a bit to add more cocoa powder and used almond meal instead of hazelnut. I also used Heath Bar bits instead of chocolate chips -- amazing. Finally, I frosted with the vanilla buttercream frosting recipe from Sprinkles (available on this site). Now I am going to try to adapt the recipe to have raspberries in it as well!

Ingredients Nutrition


  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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