Mini banana cupcakes with Nutella frosting
3Green | 2 Blue | 2 Purple SmartPoints® value per serving
Total Time 1 hr
Prep20 min
Cook10 min
Serves24
DifficultyEasy
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.
Ingredients
cooking spray
4 spray(s)
all-purpose flour
1 cup(s)
baking soda
1 tsp
baking powder
½ tsp
table salt
½ tsp
plain fat free Greek yogurt
½ cup(s)
banana(s)
½ cup(s), puree (from 2 large ripe bananas)
egg(s)
1 large
sugar
½ cup(s)
vanilla extract
2 tsp
coconut oil
1 tsp
fat free whipped topping
1 cup(s)
Nutella Hazelnut spread with cocoa
3 Tbsp
