Banana Chocolate Cupcakes (light icing)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Peel and mash 3 medium (7" to 7-7/8" long) Banana, fresh Add 2 large Egg, fresh, whole, raw and mix well. Add 1 tbsp Vanilla Extract and 1 tbsp Extra Virgin Olive Oil, mix. Sift together:0.25 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g) 1 cup Flour, white 16 tbsp Cocoa powder - Hershey's Special Dark (1/2 cup)2 tsp Apple Pie Spice 0.5 tsp Baking Soda 0.5 tsp Baking Powder 0.25 tsp Salt Add the dry ingredients to the wet mix. Put muffin liners into muffin pan or spray Pam into the holes. Add 1/4 cup mix to each muffin cup. Put into preheated 350F oven for 12-15 minutes, or until a toothpick comes clean when inserted into middle. When cupcakes are done, remove from pan, and cool on rack. Microwave in a heat safe bowl at 30 second intervals, stirring in between:16 tbsp Chocolate, Nestle Real Semi-Sweet Chocolate Chips (1 cup)5 tbsp Sam's Choice Creamy Almond Butter (1/3 cup)3 tsp Splenda This will make more icing than you need. I had about 1/3 left over.
Bake at 350F for 12 to 15 minutes
Serving Size: Makes 12 large cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user REVCORNIE.
Number of Servings: 12
Recipe submitted by SparkPeople user REVCORNIE.
Nutritional Info Amount Per Serving
- Calories: 204.1
- Total Fat: 9.7 g
- Cholesterol: 31.0 mg
- Sodium: 227.9 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 4.3 g
- Protein: 5.0 g
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