Mint Chocolate Chip Teff Cupcakes

Minty Chocolate Chip cupcakes that are super delicious! Plus they are gluten-free and totally guilt-free… but sushhh.. don’t tell anyone. They’ll never know!

Ingredients:

For the Cupcakes:

1 tablespoon ground chia seeds
4 tablespoons water
2 tablespoons coconut oil
2 bananas, ripe and mashed
1/2 cup almond butter
1 tablespoon maple syrup
1 teaspoon vanilla
1/2 cup almond milk
3/4 cup teff, cooked
1 cup brown rice flower
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/3 cup mint chocolate bar, crushed or shaved

For the Frosting:

2 avocados, very ripe
1/3 cup maple syrup
1 teaspoon mint extract
1 tablespoon coconut oil
2 tablespoons cocoa powder

Preparation

To make the cupcakes:

• Place ground chia in a small bowl.
• Add water and mix with a fork.
• Set aside for gel to form.
• In a medium bowl, mix oil, banana, almond butter, maple syrup, vanilla and milk.
• Add the rest of the ingredients and mix until well incorporated.
• Spoon mixture into muffin tins.
• Bake at 350 F (175 C) for 22 minutes.

To make the frosting:

• Cut avocados in half and remove the seed.
• Scoop out the inside into a food processor.
• Add the maple syrup, mint extract, cocoa powder and coconut oil. Blend together until it’s all smooth.
• Refrigerate for 30 minutes before using.
• Once cupcakes have cooled, add frosting to piping bag and pipe onto cupcakes. Sprinkle with a shaved mint chocolate bar.

Yield: 12