Mini Banana Cupcakes with Nutella Frosting
- Total Time
cooking spray4 spray(s)
white all-purpose flour1 cup(s)
baking soda1 tsp
baking powder½ tsp
table salt½ tsp
fat-free plain Greek yogurt½ cup(s)
banana(s)½ cup(s), puree (from 2 large ripe bananas)
vanilla extract2 tsp
coconut oil1 tsp
fat free whipped topping1 cup(s)
Nutella Hazelnut spread with cocoa3 Tbsp
- Preheat oven to 350°F degrees. Coat a 24-hole mini muffin pan with cooking spray.
- 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.
- 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.
- When ready to serve whisk together whipped topping and Nutella; spread 2 tsp topping onto each cupcake. Serving size: 1 cupcake