|my banana cupcake with ripe bananas|
recipe from Sweet Oven Lovin'
1/2 cups sugar
1/2 cups vegetable oil
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.