Banana and Teff Cupcake Muffins
30-35 minutes
8 muffins
Dairy,Gluten,Nuts,Wheat
Vegan,Vegetarian
About this recipe:
The surprising thing about this easy recipe is that it is made without eggs or dairy ingredients. Store these cupcake muffins them 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.
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I was pleasantly surprised at how good these turned out! I was worried that using teff flour on its own would create a dense result, but these have the texture you would expect from a muffin. The only difference from wheat muffins is that the tops are quite crispy, but in a nice way. I added half a teaspoon of cinnamon and ginger powder and a pinch of ground cloves since spices complement the robust flavor of teff. Next time I will try using a little bit less sugar, as 100g made these a bit too sweet for my taste.
Minna
Reviewing: Banana and Teff Cupcake Muffins
Such a lovely muffin recipe. I changed the recipe slightly and made it sugar free as the banana were very ripe and sweet, and it tasted delicious
Kuniko
Reviewing: Banana and Teff Cupcake Muffins