You would think I would stop baking since I’m trying to lose baby weight but I just love to bake. I figure I need to learn self-control. Most of the time I pass but sometimes I do fail. Then I learn it’s not worth it and will do good for a while, then I forget and regret it. It’s a vicious cycle, that one.
These muffins um cupcakes…Now that I think about it, I don’t really know the difference between the two. Muffins are for breakfast is what I think…I could be way wrong, in fact I probably am. Anyway, these cupcakes are really moist and the banana flavor isn’t overpowering. I just love bananas. They are the best on the go snack, except when you forget about them in your purse and you pull out and it’s pretty much black. Then the magic happens though because you freeze it until you are ready then you make sweetness out of them. Enough talking though, you just need to make these.
Healthy Chocolate Banana Cupcakes
1/4 cup turbinado raw cane sugar (may substitute brown sugar)
1/3 cup applesauce
1 t vanilla
1 cup mashed bananas (around 3)
1 cup oat flour (may substitute all-purpose flour)
1/2 t baking soda
1/2 t baking powder
1/2 t salt
1/4 cup cocoa (I used special dark from hershey’s but regular cocoa would work)
1/3 cup chocolate chips (Chocolate is never optional :])
1. Pre heat oven to 350 degrees, grease pan or place liners inside.
2. Place egg, sugar, applesauce, vanilla and mashed bananas in a bowl and mix.
3. In another small bowl mix all the dry ingredients and then add to the wet ingredients.
4. Bake for about 10 minutes or until toothpick comes out clean.
(Makes 12 cupcakes)
Now the frosting is optional of course but I just did it to give it an extra kick. It’s simple to do and makes enough to cover all 12 cupcakes with a little bit extra for fruit dip or whatever you want.
Greek Yogurt Chocolate Frosting:
1/2 cup of greek yogurt
1/3 cup of melted dark chocolate chips
1 T honey
Mix all together and frost your heart away!