The Best Healthy Peanut Butter Banana Cupcakes
Peanut butter and banana is a match made in heaven. We love it on toast, in smoothies, and especially on a classic sandwich. But have you ever tried this dynamic duo in a cupcake? Prepare to be amazed! These cupcakes are not only incredibly delicious but they’re also wonderfully wholesome and guilt-free. They’re the perfect healthy treat, breakfast-on-the-go, or afternoon snack. Let’s get baking!
PREP: 20 minutes | COOK: 27-30 minutes | YIELD: 10 cupcakes
Ingredients
• For the Banana Cupcakes
• 1¼ cups / 300 ml whole wheat pastry flour
• 2 Tbsp / 30 ml finely ground potato flour
• 2 Tbsp / 30 ml flax meal or ground flaxseed
• ½ tsp / 2.5 ml baking soda
• ¼ tsp / 1.25 ml baking powder
• ¼ tsp / 1.25 ml sea salt
• 3 Tbsp / 45 ml virgin coconut oil, melted
• ¼ cup / 60 ml Sucanat or other unrefined sugar
• ¾ cup / 180 ml low-fat milk or plain, unsweetened soy or almond milk
• 1 cup / 240 ml mashed very ripe bananas, about 3 large
• For the Peanut Butter Yogurt Frosting
• ¼ cup / 60 ml all-natural peanut butter, sugar and salt free
• ½ cup / 120 ml Yogurt Cheese* (see Supportive Recipes)
• 2 Tbsp / 30 ml pure honey
• ½ tsp / 2.5 ml pure vanilla extract
Instructions
1. Preheat your oven to 350°F / 177°C. Line a standard muffin tin with 10 paper liners.
2. In a medium bowl, whisk together the whole wheat flour, potato flour, flax meal, baking soda, baking powder, and salt.
3. In a separate large bowl, mix together the melted coconut oil and Sucanat.
4. Add the dry flour mixture to the wet and mix until the texture resembles slightly wet sand.
5. Slowly stir in the milk until just combined. Gently fold in the mashed bananas. The batter will be thick.
6. Scoop a heaping ¼ cup / 60 ml of batter into each lined muffin cup.
7. Bake for 27 to 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Transfer the cupcakes to a wire rack to cool completely before frosting.
9. To make the frosting, mix together the peanut butter, Yogurt Cheese, honey, and vanilla extract in a small bowl until smooth and well combined.
10. Once the cupcakes are completely cool, spread the frosting evenly over the tops.
Nutritional Information
• Serving Size: 1 Cupcake (with frosting)
• Calories: 203
• Protein: 6 g
• Carbohydrates: 28 g
• Total Fat: 5 g
• Saturated Fat: 1 g
• Fiber: 3 g
• Sodium: 112 mg
Pro Tips
• Muffin Magic: The only real difference between a cupcake and a muffin is the frosting! Skip the topper for a delicious and healthy banana muffin perfect for breakfast.
• Storage: Keep frosted or unfrosted cupcakes in an airtight container in the refrigerator for up to five days.
• Plan Ahead: The Yogurt Cheese for the frosting must be made ahead of time, so be sure to prepare it in advance.
FAQ
Q: Can I make these peanut butter banana cupcakes vegan
A: Yes, this recipe can easily be made vegan. Use a plant-based milk like soy or almond milk as suggested. For the frosting, substitute the Yogurt Cheese with a thick, strained, plain dairy-free yogurt (like coconut or soy) and replace the honey with an equal amount of maple syrup.
Q: What makes these cupcakes a healthy vegetarian choice
A: These cupcakes are a healthier option because they are made with whole wheat pastry flour and flax meal for extra fiber, unrefined Sucanat instead of processed sugar, and a protein-rich frosting made from Yogurt Cheese and natural peanut butter, rather than traditional butter and powdered sugar.
Q: How should I store cupcakes with yogurt frosting
A: Because the frosting is made with a yogurt base, these cupcakes must be stored in an airtight container in the refrigerator. They will remain fresh for up to five days. For the best taste and texture, allow them to sit at room temperature for about 15 minutes before serving.
Q: Is there a substitute for the flax meal
A: If you don’t have flax meal, you can omit it, but it adds beneficial fiber and omega-3s. For a similar binding effect, you could try using 2 tablespoons of chia seeds, though this may slightly alter the texture.
