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Moist Chocolate Banana Whole Wheat Cupcakes

  • 12servings
  • 25minutes
  • 178calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B3, B6, H, D
MineralsSelenium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 bananas , Ripe

  2. 118 1/59 ml sugar

  3. 29 1/28 ml sugar

  4. 2 eggs

  5. 59.14 ml whole milk

  6. 59.16 ml butter , Melted

  7. 2.46 ml cinnamon

  8. 1 1/53 ml nutmeg (freshly ground, if possible)

  9. 9.85 ml vanilla extract

  10. 7 1/39 ml baking powder

  11. 354.88 ml whole wheat flour

  12. 78.07 ml cocoa (not the sugary stuff, REAL cocoa)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. In a blender combine the first 7 ingredients. Liquify.

  3. In a bowl combine the Baking Powder, Whole Wheat Flour, and Cocoa.

  4. Add the liquefied contents of the blender to the bowl, mix until well-integrated. Do not overmix or you'll risk tough and breadlike cupcakes.

  5. Grease muffin tins (or use paper liners).

  6. Fill each Muffin tin to 3/4 full.

  7. Pop into preheated oven and quickly close the door. After 8 minutes, turn the oven off. Leave the cupcakes in the oven for another 7 minutes (for a total of 15 minutes). Do not open the oven door until you are ready to remove the cupcakes at the 15 minut mark.

  8. If you are using paper liners, immediately turn the cupcakes out of the muffin tray. Otherwise, allow to cool for 5 minutes in the tray, then remove.

  9. Eat as is, or cool before icing with your favorite icing recipe.

  10. Store in a tupperware container with room to breathe. If you won't eat it within a few days, wrap tightly in 3 layers of Saran Wrap and freeze.

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