Chocolate, Banana And Teff Cupcakes - cooking recipe

Ingredients

3 eggs (at room temperature)
200 g natural cane sugar
300 g ripe bananas, pureed
175 g virgin coconut oil (melted)
2 teaspoons vanilla extract
100 g teff flour
50 g sweet rice flour
50 g hazelnut meal (or almond meal)
15 g cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda (aluminum free!)
100 g chocolate chips

Preparation

Whisk together the eggs, sugar, banana puree, oil and vanilla.
In a another bowl, whisk together the teff, sweet rice flour, hazelnut meal, cocoa powder, salt, baking soda. Add the dry ingredients to the wet and whisk until combined. Fold in the chocolate chips.
Pour batter into greased cupcake tin. Bake at 350F for about 25 - 30 minutes (be sure to test, depending on humidity they may take up to 40 minutes).