Chocolate Banana and Teff Cupcakes
Indulge in the wholesome decadence of Chocolate Banana and Teff Cupcakes—an irresistible blend of rich cocoa, naturally sweet bananas, and the nutty, gluten-free goodness of teff flour. These moist and fluffy cupcakes are sweetened with a touch of maple syrup and studded with dark chocolate chips for a burst of chocolatey bliss in every bite. With a quick prep time of just 15 minutes, this recipe is perfect for busy bakers looking for a healthier yet indulgent treat. Whether enjoyed as a dessert, snack, or even a breakfast option, these cupcakes are sure to satisfy your cravings while offering a gluten-free twist on a classic favorite.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1.5 cups Teff flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 large Ripe bananas
- 2 large Eggs
- 0.5 cups Plain Greek yogurt
- 0.75 cups Maple syrup
- 1 teaspoons Vanilla extract
- 0.5 cups Dark chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the teff flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
In a medium mixing bowl, mash the ripe bananas until smooth. Add the eggs, Greek yogurt, maple syrup, and vanilla extract, and whisk until the mixture is smooth and combined.
Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or wooden spoon. Be careful not to overmix; stir just until the batter is evenly combined.
Fold in the dark chocolate chips gently to distribute them throughout the batter.
Divide the batter evenly among the 12 prepared muffin cups, filling each cup about 3/4 of the way full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs attached.
Remove the muffin tin from the oven and let the cupcakes cool in the tin for 5 minutes. Transfer the cupcakes to a wire rack to cool completely before serving.
Enjoy these Chocolate Banana and Teff Cupcakes as a snack, dessert, or even breakfast treat!
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 156 mg | 7% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 21.0 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 325 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
