FROSTED BANANA CUPCAKE BITES
Who needs buttercream? The frosting in this recipe is a variation of my DIY Cream Cheese—and it’s delicious. Strain the Greek yogurt for the frosting in the fridge while you get everything else ready and it will be good to go by the time the cupcakes are done. (Refrigerate any extra cupcakes, because the frosting is perishable.)
Nutrition facts (per serving): 103 calories; 4 g fat; 82 mg sodium; 15 g carbs; 1 g fiber; 6 g sugar; 2 g protein
Servings: 15 People
- For the frosting
- 1/4 cup plain low-fat Greek Yougurt
- 1/2 ripe banana mashed
- 1 tablespoon raw honey
- For the cupcakes
- Nonstick cooking spray
- 1 cup plus 1 tablespoon whole grain
- pastry flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1 teaspoon baking powder
- 1/4 cup canola or light olive oil
- 1/4 cup pure maple syrup
- 1 large egg
- 1/4 cup low-fat milk
- 1/2 cup Carrot-Sweet Potato Base Blend Click for Base Blend Recipe
- 1 banana mashed
- 1 teaspoon pure vanilla extract
- Put the yogurt in a strainer lined with paper towels and allow to strain over a bowl for 30 minutes to thicken.
- In a small bowl, whisk the strained yogurt with the banana and honey.
- Preheat the oven to 350 degrees. Mist a mini donut or mini muffin tin with cooking spray.
- In a large bowl, whisk together the flour, cinnamon, salt, and baking powder.
- In another bowl, combine the oil, maple syrup, egg, milk, the blend, banana, and vanilla.
- Stir the dry mixture into the wet ingredients until just combined.
- Spoon the batter into the baking tin, filling each individual well about three-quarters full.
- Bake for 16 minutes, until a toothpick inserted into the center of a cupcake, comes out clean; set aside to cool completely.
- Spread 1 teaspoon of the frosting over each cupcake