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Chocolate Banana Low Fat Cupcakes

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  All purpose flour 2 Cup (32 tbs)
  Sugar 3⁄4 Cup (12 tbs), divided
  Cocoa 1⁄4 Cup (4 tbs) (Hershey Brand)
  Baking soda 1⁄4 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Low fat plain yogurt 8 Ounce (1 Container/ 3/4 Cups)
  Mashed ripe banana 1⁄2 Cup (8 tbs)
  Canola oil 1⁄3 Cup (5.33 tbs)
  Skim milk 1⁄4 Cup (4 tbs)
  Vanilla extract 2 Teaspoon
  Egg whites 3
  Glaze 1 Cup (16 tbs) (White Glaze)

Heat oven to 350°F.
Line muffin pans with paper or foil-laminated paper baking cups (2 1/2 inches in diameter).
In large bowl, stir together flour, 1/4 cup sugar, cocoa, baking soda, baking powder and salt; set aside.
In small bowl, stir together yogurt, banana, oil, milk and vanilla; set aside.
In medium mixer bowl, beat egg whites until soft peaks form.
Gradually beat in remaining 1/2 cup sugar; beat until stiff peaks form.
Stir yogurt mixture into flour mixture until dry ingredients are moistened; fold in 1/3 of egg white mixture.
Gently fold in remaining egg white mixture.
Fill muffin cups 3/4 full.
Bake 20 to 25 minutes or until wooden toothpick inserted in centers comes out clean.
Remove from muffin pans to wire racks; cool completely.
Drizzle tops of cupcakes with White Glaze.
White Glaze: In small bowl, combine 1/2 cup powdered sugar with 3 to 4 teaspoons warm water; stir until smooth and of desired consistency.

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Chocolate Banana Low Fat Cupcakes Recipe