Dessert

Banana Cupcake Minis is for Dessert.

Banana Cupcake Minis takes 10 minutes to prepare.

Banana Cupcake Minis takes 13 minutes to cook.

Banana Cupcake Minis makes 33 servings.

The ingredients for Banana Cupcake Minis are:

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick butter, softened
1/4 cup Chobani Plain non-fat Greek Yogurt
1/4 cup sugar
2 tablespoons Splenda for Baking
1/4 cup Chobani Plain non-fat Greek Yogurt
1 1/2 teaspoons vanilla extract
1/3 cup egg whites
2 large ripe bananas, peeled, and mashed

Here is how you make Banana Cupcake Minis:

Preheat the oven to 350 degrees F. Spray a 24 cup mini muffin pan with Pam for Baking.In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.In a large bowl, add the butter, yogurt and the sugar. Beat with a hand-held mixer until combined. Add the remaining yogurt and the vanilla extract. Slowly beat in the eggs. Incorporate the dry mixture and wet mixtures together until thoroughly combined. Add the bananas, being careful not to over mix. Using an ice cream scoop, fill each cupcake cup 3/4 way full. Bake in the preheated oven until the tops turn golden-brown and when a toothpick, inserted in the middle of the cupcake, comes out clean, about 13 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting. Serving Size: 33 mini cupcakesNumber of Servings: 33Recipe submitted by SparkPeople user SARAHPANTS1.

The nutritional information for Banana Cupcake Minis is:

• Servings Per Recipe: 33
• Amount Per Serving
• Calories: 57.9

• Total Fat: 2.9 g
• Cholesterol: 7.4 mg
• Sodium: 89.6 mg
• Total Carbs: 6.9 g
• Dietary Fiber: 0.4 g
• Protein: 1.3 g

The dietary needs meet for Banana Cupcake Minis is Vegetarian