Peanut Butter Mini Cupcakes

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Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 69.1

Total Fat: 2.2 g
Cholesterol: 0.3 mg
Sodium: 61.4 mg
Total Carbs: 11.7 g
Dietary Fiber: 0.2 g
Protein: 0.9 g

View full nutritional breakdown of Peanut Butter Mini Cupcakes calories by ingredient

Introduction

These are yummy little bits that you can sprinkle with mini chocolate chips before you bake (chocolate chips are not included in the nutritional information). Great snacks for the kids with sliced apple on the side. :) These are yummy little bits that you can sprinkle with mini chocolate chips before you bake (chocolate chips are not included in the nutritional information). Great snacks for the kids with sliced apple on the side. :)

Minutes to Prepare: 5

Minutes to Cook: 12

Number of Servings: 24

Ingredients

1 cup all purpose white flour

3/4 cup granulated sugar

1 tsp baking powder

1/4 tsp salt

2 tbsp natural peanut butter

3 tbsp margarine (we use vegan margarine)

1/2 tsp vanilla extract

1 large banana, ripe

1/3 cup milk (rice, cow, soy etc.)

OPTIONAL: 1/4 cup mini chocolate chips

Directions

Preheat oven to 375F (190C). Lightly oil 24 mini muffin tins (or spray with non-stick spray, or use a non-stick pan) or line with paper liners and set aside.

In a medium bowl, stir together the flour, sugar, baking powder and salt. Set aside.

In a food processor, blend together the peanut butter, margarine, vanilla, banana and milk of choice. Blend until smooth.

Add wet ingredients to the flour mixture and stir together well. Spoon even amounts of dough into muffin tin (or paper liners) and sprinkle with (optional) mini chocolate chips.

Bake for 12-18 minutes or until a toothpick or knife inserted comes out clean. Let cool completely before removing from tins.

Makes 24 mini cupcakes or 12 regular sized ones.

Number of Servings: 24

Recipe submitted by SparkPeople user FACELESSJANE.