I made these cupcakes a few nights ago and they are delicious. They are more like a muffin than a cupcake I would say, but they still satisfy my sweet tooth at the end of the day.
After making these almost every week now and these healthy cookies, overripe bananas are becoming a hot commodity in the Boenker household! If you need to speed up the ripening process just place your bananas in a brown paper bag and seal shut for a few days.
Enjoy the cupcakes!
Chocolate Almond Butter Cupcakes adapted from Sally's Baking Addiction
- 2 large very ripe bananas, mashed
- 1/2 cup granulated sugar
- 2 large egg whites
- 3/4 cup greek yogurt
- 2 teaspoons vanilla extract
- 1/2 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 cup almond butter, melted
Preheat the oven to 375F degrees. Spray a muffin tin with non-stick spray and set aside.
In a large bowl mash the bananas with a fork. Mash them very well – no big lumps. Stir in the sugar, egg whites, greek yogurt, and vanilla extract.
Mix the flours, cocoa powder, salt, baking soda and baking powder. Slowly stir in the wet ingredients, being careful not to over mix. Add in the melted almond butter and stir to combine.
Divide the batter between the 12 muffin cups.
Bake for 18-20 minutes. Allow muffins to cool for 3 minutes, then transfer to a wire rack to cool completely. Enjoy!