Banana Cupcakes

my banana cupcake with ripe bananas
This is the perfect recipe for frosted banana cupcakes because it's not too moist and not very sweet. But also sweet enough to eat by itself, which is what I do because I'm not a big fan of icing. Anyways. Ever since I found this recipe I've tweaked it in all sorts of ways, like substituting oil for butter, adding flaxseed, adding yogurt, adding walnuts and adjustments like that. As for the recipe below, I've provided you the original. So you can experiment with flexibility yourself. Enjoy!

Banana Cupcakes
recipe from Sweet Oven Lovin'

makes 9

1/2 cups sugar
1/2 cups vegetable oil
2 eggs
2 very ripe medium bananas
1 tsp vanilla extract
1 2/3 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2-3 tbsp. golden flaxseed meal (my addition)
1/2 cup plain non-fat yogurt (my addition)

Preheat oven to 375°F. Grease or line muffin tins, set aside.

In a mixing bowl beat together the sugar, eggs and vegetable oil with a whisk attachment. With the mixer on low speed add whole (or mashed) bananas, plain yogurt (opt.) and vanilla extract until bananas are evenly broken up.

In a large bowl mix together the flour, baking soda, salt, cinnamon and flax seeds (opt.). Sift the dry ingredients into the banana mixture and mix just until combined. Divide the batter evenly among the muffin cups.

Bake at 375°F about 20 minutes until lightly golden brown and a toothpick inserted in the center comes out clean. Remove cupcakes from the pan onto a wire rack to cool. Let them cool completely before icing.
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