Chocolate, Banana and Teff Cupcakes

"A deliciously reliable gluten-free cupcake recipe adapted from http://cannelle-vanille.blogspot.com/"
 
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Ready In:
35mins
Ingredients:
12
Yields:
18 cupcakes
Serves:
18
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ingredients

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directions

  • Whisk together the eggs, sugar, banana puree, oil and vanilla.
  • 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.
  • 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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Reviews

  1. 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!
     
  2. This turned out so awesome. My son and husband also loved it. I added walnuts, used 3 bananas, raw cacao, and less sugar - feels nutritious and so yummy and tender!
     
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Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

I love cooking. When it comes to recipes, I usually only use them for baking, and even then often end up changing them a fair bit. All of my baking is vegan.
 
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