Chocolate, Banana and Teff Cupcakes

By susanwadle

Ingredients

• 3 eggs
• 200 grams natural cane sugar
• 300 grams ripe bananas, mashed
• 175 grams light olive oil
• 2 tsp vanilla extract
• 100 grams teff flour
• 50 grams sweet rice flour
• 50 grams hazelnut meal
• 15 grams cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 100 grams chocolate chips

Preparation

Step 1

In a medium bowl, whisk together the eggs, sugar, banana puree, oil and vanilla.

In a large bowl, whisk together the teff, sweet rice flour, hazelnut meal, cocoa powder, salt, baking soda. Add the wet ingredients to the dry and whisk until all combined. Fold in the chocolate chips.

Divide the batter between the loaf pan and cupcake molds. Bake at 350F for about 45 minutes for the loaf pan and 20 minutes for the cupcakes.

For the icing, I used my basic buttercream recipe and added cocoa powder to it.