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The Best Healthy Peanut Butter Banana Cupcakes – vegetarian recipe
Stav Kogan

The Best Healthy Peanut Butter Banana Cupcakes

Prepare to be amazed! These healthy peanut butter banana 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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 cupcake
Calories: 203
Ingredients Method Nutrition

Ingredients
  

  • For the Banana Cupcakes
  • 1¼ cups / 300 ml (10.1 fl oz) 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 / 0.1 fl oz) baking soda
  • ¼ tsp (1.25 ml / 0 fl oz) baking powder
  • ¼ tsp (1.25 ml / 0 fl oz) sea salt
  • 3 Tbsp (45 ml) virgin coconut oil, melted
  • ¼ cup (60 ml / 2 fl oz) Sucanat or other unrefined sugar
  • ¾ cup (180 ml / 6.1 fl oz) 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 / 2 fl oz) all-natural peanut butter, sugar and salt free
  • ½ cup (120 ml / 4.1 fl oz) Yogurt Cheese* (see Supportive Recipes)
  • 2 Tbsp (30 ml) pure honey
  • ½ tsp (2.5 ml / 0.1 fl oz) pure vanilla extract
  • 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.

Method
 

  1. Preheat your oven to 350°F / 177°C.
  2. Line a standard muffin tin with 10 paper liners.
  3. In a medium bowl, whisk together the whole wheat flour, potato flour, flax meal, baking soda, baking powder, and salt.
  4. In a separate large bowl, mix together the melted coconut oil and Sucanat.
  5. Add the dry flour mixture to the wet and mix until the texture resembles slightly wet sand.
  6. Slowly stir in the milk until just combined. Gently fold in the mashed bananas. The batter will be thick.
  7. Scoop a heaping ¼ cup / 60 ml (2 fl oz) of batter into each lined muffin cup.
  8. Bake for 27 to 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  9. Transfer the cupcakes to a wire rack to cool completely before frosting.
  10. To make the frosting, mix together the peanut butter, Yogurt Cheese, honey, and vanilla extract in a small bowl until smooth and well combined.
  11. Once the cupcakes are completely cool, spread the frosting evenly over the tops.

Nutrition

Calories: 203kcalCarbohydrates: 28gProtein: 6gFat: 5g

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