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Mini banana cupcakes with Nutella frosting

Bymomoa momoa

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


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