Banana And Teff Cupcake Muffins

Banana and Teff Cupcake Muffins

4.5

2 Ratings

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

About this recipe:

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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:

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

Ingredients:

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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:

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190°C, Fan 170°C, 375°F, Gas 5

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

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