Try This Healthier Version of a Chocolate Cupcake Recipe
Here is a tasty treat for the chocoholics that is also loved by kids despite the fact it doesn’t have a thick layer of icing on top. This recipe for chocolate banana cupcakes comes from Anne Lindsay from her cookbook Anne Lindsay’s New Cooking. I like to adapt the recipe below by using 1 cup all purpose flour and ¾ cup whole wheat flour to squeeze in a tad more nutrition. Enjoy!
Makes 12 servings
What you need:
3/4 cup mashed ripe banana (~2 small)
3/4 cup buttermilk (or add a tablespoon of vinegar to 3/4 cup milk)
3/4 cup packed brown sugar
1/4 cup corn syrup
3 tbsp. vegetable oil
2 tsp. pure vanilla
1 cup all purpose flour
3/4 cup whole wheat flour
1/4 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup chocolate chips
How you prepare:
- In a bowl, mix bananas, buttermilk, brown sugar, corn syrup, oil, and vanilla.
- Mix together flour, cocoa, baking soda and salt; sprinkle over banana mixture and stir just until moistened.
- Grease muffin pans or line with muffin papers and spoon in batter, filling two-thirds full.
Sprinkle chocolate chips over top. Bake in 400F oven for 15 to 20 minutes or until toothpick inserted in centre comes out clean. Let cool in pans on rack.
Carbohydrates 43 g
Protein 3 g
Fat 6 g
Dietary Fiber 2 g
I hope you enjoy this recipe for chocolate banana cupcakes!
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