I found this recipe a while back on Cannelle et Vanille. It was originally for 12 cupcakes and a loaf cake, so I was planning on freezing the cupcakes. Unfortunately, either our loaf pans are way different, or something happened in my kitchen despite my using a scale, but I only had enough batter for 12 cupcakes plus 2 ramekins (so maybe 14 to 16 cupcakes in all). That being said, despite the quantity snafu, the recipe was delicious! I’m not used to baking with teff, but it was delicious here and does go well with chocolate (though I must admit the taste doesn’t really stand out). In fact, I really wouldn’t have known these cupcakes (almost muffins, really) were gluten-free if I hadn’t made them myself. They disappeared quickly, and I ended up not freezing any of them. You are free to frost them, of course, but I liked them plain, especially for breakfast.
3 eggs
200 g. natural cane sugar
300 g. ripe bananas, mashed (this was 2 bananas for me)
175 g. light olive oil (I used ¾ cup safflower oil instead)
2 tsp. vanilla extract
100 g. teff flour
50 g. sweet rice flour
50 g. hazelnut meal (I used almond meal)
15 g. cocoa powder
½ tsp. salt
½ tsp. baking soda
100 g. chocolate chips
Preheat the oven to 350 °F. Grease a standard muffin tin along with two ramekins or another few muffin molds.
In a medium bowl, whisk together the eggs, sugar, banana purée, oil and vanilla.
In a large bowl, whisk together the teff, sweet rice flour, hazelnut meal, cocoa powder, salt and baking soda. Add the wet ingredients to the dry and whisk until combined. Fold in the chocolate chips.
Divide the batter between the muffin tins. Bake for 20 minutes for the cupcakes (a little longer for ramekins). Frost if desired.
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