Photo of Mini banana cupcakes with Nutella frosting by WW

Mini banana cupcakes with Nutella frosting

Total Time
1 hr
20 min
10 min
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.


Cooking spray

4 spray(s)

Hazelnut and chocolate spread

3 Tbsp

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)


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


1 large egg(s)


½ cup(s)

Vanilla extract

2 tsp

Coconut oil

1 tsp

Fat free whipped topping

1 cup(s)


  1. Preheat oven to 350°F. Coat a 24-cup 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. Serving size: 1 cupcake