Banana Chocolate Cupcakes (light icing)

Banana Chocolate Cupcakes (light icing)

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Banana Chocolate Cupcakes (light icing) calories by ingredient
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Introduction

These are excellent. I made these for a week I needed to be on a low fiber diet, but they could be made with whole wheat and nuts for more nutrition and taste. I made the icing with almond butter and melted chocolate chips to get the nutty taste in there. These are excellent. I made these for a week I needed to be on a low fiber diet, but they could be made with whole wheat and nuts for more nutrition and taste. I made the icing with almond butter and melted chocolate chips to get the nutty taste in there.
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.

Directions

Bake at 350F for 12 to 15 minutes Serving Size: Makes 12 large cupcakes

Number of Servings: 12

Recipe submitted by SparkPeople user REVCORNIE.

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  • Very Good
    great - 9/1/20

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  • Yummy - 8/28/20

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  • Incredible!
    these sound good - 8/28/20

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