Banana Cupcakes/Muffins

Theodore really likes these made with beets, because they turn the tops purple (they don’t affect the rest of the muffin). We very specifically don’t tell him what’s in them, though; that would be a big mistake that would lead to him not eating any more. He’s THAT convinced that he doesn’t like anything healthy, you see. 🙂

Banana cupcakes (from Kathy, at YAAPS)

makes 12

2/3 cup sugar
1/4 cup oil
3 ripe bananas, mashed
1 cup grated *something* – apple, zucchini, sweet potato, pear, carrot all work
2 eggs
1 1/4 cup whole wheat pastry flour (regular WW is fine, but they will be more dense)
1/2 tsp. salt
1 tsp. baking soda

Preheat oven to 350°. Either grease cupcake tins or use liners.

Mix sugar, oil, bananas, grated something and eggs together until smooth. Stir dry ingredients together in a bowl, then add to wet ingredients. Stir until just mixed together. Spoon into cupcake tin, filling each about 3/4 full. Bake at 350° for 25 minutes or until a toothpick comes out clean. Cool, then enjoy

Categories: Adventures in the Kitchen, Breakfasts, Desserts, Favorites


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