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.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.

Step 2

In a large mixing bowl, whisk together the teff flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.

Step 3

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.

Step 4

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.

Step 5

Fold in the dark chocolate chips gently to distribute them throughout the batter.

Step 6

Divide the batter evenly among the 12 prepared muffin cups, filling each cup about 3/4 of the way full.

Step 7

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.

Step 8

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.

Step 9

Enjoy these Chocolate Banana and Teff Cupcakes as a snack, dessert, or even breakfast treat!

Nutrition Facts

Serving size	(1106.1g)

Amount per serving	% Daily Value*
Calories	2598.4

Total Fat 69.5g	0%
Saturated Fat 35.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 384.2mg	0%
Sodium 1890.8mg	0%
Total Carbohydrate 498.9g	0%
Dietary Fiber 72.4g	0%
Total Sugars 251.1g
Protein 81.5g	0%

Vitamin D 82IU	0%
Calcium 758.2mg	0%
Iron 43.3mg	0%
Potassium 4510.6mg	0%

*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.

Source of Calories

Fat: 21.2%

Protein: 11.1%

Carbs: 67.7%