Banana and Teff Cupcake Muffins

Name: Banana and Teff Cupcake Muffins
Cook time: PT30-35 M
Yield: 8 muffins
Ingredients: 100g Doves Farm Organic Teff Flour 3 tsp Doves Farm Baking Powder 100g soft brown sugar 2 bananas 75ml oil 3 tbsp water 1 tsp vanilla extract oil, for tray

4.5

2 Ratings

30-35 minutes 8 muffins Dairy,Wheat,Gluten,Nuts Vegetarian,Vegan

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About this recipe:

The surprising thing about this easy recipe is that it is made without eggs or dairy ingredients. Store these cupcake muffins in a tin for adding to packed lunches during the week or wrap and freeze some for another day.

Equipment:

12-hole muffin or tart tray, 8 cupcake cases and mixing bowl

Ingredients:

100g Doves Farm Organic Teff Flour
3 tsp Doves Farm Baking Powder
100g soft brown sugar
2 bananas
75ml oil
3 tbsp water
1 tsp vanilla extract
oil, for tray

Method:

190°C, Fan 170°C, 375°F, Gas 5

Pre-heat the oven.
Stand 8 cupcake cases in the holes of a muffin or tart tray.
Measure the flour and baking powder into a bowl, stir to combine and sieve into a mixing bowl.
Add the sugar and stir again.
Cut 8 thin slices of banana and set them aside.
Put the remaining banana, oil, water and vanilla extract into a kitchen blender and mix to a purée.
Tip the prepared flour blend into the bowl and beat until smooth.
Divide mixture between the prepared muffin cases.
Lay a banana slice on the top of each cupcake muffin.
Bake for 30-35 minutes.