Peanut Butter and Banana Cupcakes
Per serving : 189kCal / Carbs 22g / Protein 5g / Fat 9g
Ingredients
240g whole wheat pastry flour1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 medium bananas, mashed
1 1/2 tbsp olive oil
2 tbsp peanut butter
70g Greek yogurt
125ml milk
For the frosting:
100g cream cheese softened, cut into cubes
2 tbsp butter softened, cut into cubes
100g powdered erythritol
1 tsp vanilla extract
1 tbsp heavy cream
How to make it
- Start by preheating oven to 180°C/350°F/gas 5. Line a 12-case muffin tray with cupcake liners.
- In a large bowl, mix together the flour, baking powder, baking soda and salt.
- In a separate bowl, mix the bananas with the olive oil, then mix in the peanut butter, Greek yoghurt and milk.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Transfer the cupcake batter to the muffin tins and cook for 17-20 minutes.
- Remove from the oven and allow to cool for 5-10 minutes before transferring to a cooling tray.
- To make the frosting: Using an electric mixer, beat together the cream cheese and butter.
- Next, beat in the powdered erythritol and vanilla extract.
- Once combined, beat in the cream. If it’s too thick, just add a little extra.
- When the cupcakes are fully cooked, top with frosting.