Photo of Mini banana cupcakes with Nutella frosting by WW

Mini banana cupcakes with Nutella frosting

3
3
3
SmartPoints® value per serving
Total Time
1 hr
Prep
20 min
Cook
10 min
Serves
24
Difficulty
Easy

Ingredients

Olive oil cooking spray

4 spray(s)

All-purpose flour

1 cup(s)

Baking soda

1 tsp(s)

Baking powder

½ tsp(s)

Table salt

½ tsp(s)

Plain fat free Greek yogurt

½ cup(s)

Banana(s)

½ cup(s), puree (from 2 large ripe bananas)

Raw egg(s)

1 large

Sugar

½ cup(s)

Vanilla extract

2 tsp(s)

Coconut oil

1 tsp(s)

Fat free whipped topping

1 cup(s)

Hazelnut and chocolate spread

3 tbsp(s), such as Nutella, or other brand

Instructions

  1. Preheat oven to 350°F degrees. Coat a 24-hole mini muffin pan with cooking spray.
  2. In a medium bowl, whisk together flour, baking soda, baking powder and salt. In a large bowl, mix together yogurt, banana, egg, sugar, vanilla and oil. Add dry ingredients to wet ingredients; fold to combine.
  3. Evenly divide batter among prepared pan (about 1 3/4 Tbsp in each); bake until a toothpick inserted in center comes out clean, 10 minutes. Let cupcakes cool in pan, about 30 minutes.
  4. When ready to serve whisk together whipped topping and Nutella; spread 2 tsp topping onto each cupcake.
  5. Serving size: 1 cupcake