3Green | 2 Blue | 2 Purple SmartPoints® value per serving
Total Time 1 hr
These bite-sized banana cupcakes get an upgrade thanks to the chocolate-hazelnut frosting. To prepare the bananas, you can mash them in with a fork. Forego the green bananas in favor of ones that are speckled with brown spots. Their flavor is sweeter and their texture is softer, making them ideal to stir into this cupcake batter. The Greek yogurt helps keep the cupcakes moist and also adds some nice old-fashioned tang to the batter, while the coconut oil in its solid form is used as a replacement for butter. Fold the Nutella into the whipped topping just before you’re ready to smear it on and serve them.
plain fat free Greek yogurt
½ cup(s), puree (from 2 large ripe bananas)
fat free whipped topping
Nutella Hazelnut spread with cocoa