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    You are in: Home / Recipes / Moist Chocolate Banana Whole Wheat Cupcakes Recipe
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    Moist Chocolate Banana Whole Wheat Cupcakes

    Moist Chocolate Banana Whole Wheat Cupcakes. Photo by strawberrypie

    1/1 Photo of Moist Chocolate Banana Whole Wheat Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Emmy's Mum's Note:

    This recipe is a healthy choice because of the Whole Wheat Flour and it has less sugar than the average cupcake recipe. The Cocoa makes it chocolatey but doesn't mask the banana flavour. You can also add 1/2 cup of chocolate chips and/or nuts! Don't tell your kids these are healthy, whole-wheat and low in sugar...they'll NEVER know! :o)

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    Serves: 12



    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      In a blender combine the first 7 ingredients. Liquify.
    3. 3
      In a bowl combine the Baking Powder, Whole Wheat Flour, and Cocoa.
    4. 4
      Add the liquefied contents of the blender to the bowl, mix until well-integrated. Do not overmix or you'll risk tough and breadlike cupcakes.
    5. 5
      Grease muffin tins (or use paper liners).
    6. 6
      Fill each Muffin tin to 3/4 full.
    7. 7
      Pop into preheated oven and quickly close the door. After 8 minutes, turn the oven off. Leave the cupcakes in the oven for another 7 minutes (for a total of 15 minutes). Do not open the oven door until you are ready to remove the cupcakes at the 15 minut mark.
    8. 8
      If you are using paper liners, immediately turn the cupcakes out of the muffin tray. Otherwise, allow to cool for 5 minutes in the tray, then remove.
    9. 9
      Eat as is, or cool before icing with your favorite icing recipe.
    10. 10
      Store in a tupperware container with room to breathe. If you won't eat it within a few days, wrap tightly in 3 layers of Saran Wrap and freeze.

    Ratings & Reviews:

    • on February 22, 2011


      Although not your traditional cupcake, I'm giving these 5 stars. They turned out very moist for whole wheat and I served them the same day. (usually I gotta wait a day to get that moisture out of whole grains) I used bananas that I had frozen when they started to go bad and topped with cream cheese icing and otherwise follow the directions. They turned out moist and spice cakey. I might eliminate the cinn and nutmeg next time to see if they turn out more cupcakey instead of muffiny. This recipe will deff stay in my recipe book though. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 04, 2011


      So, I would really give this 1 star but I think I messed up. They were really dense and I think it may be because after I stirred the final batter tgr. I left it out for about 1/2 hour before baking. And, if you mix together = parts of all natural peanut butter and soy milk some honey for sweetness, drizzle it on, yummy combo.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 30, 2009


      I followed this recipe exactly and it came out wonderfully!! They were moist, even after having the batter sit on the counter for a couple hours while I hunted down some muffin tins. I used a banana chocolate frosting to coat, which was a complete necessity since they may have been a little too rich/"bland" for some. I used NOT freshly grated nutmeg and it was fine.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Moist Chocolate Banana Whole Wheat Cupcakes

    Serving Size: 1 (76 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 178.3
    Calories from Fat 49
    Total Fat 5.5 g
    Saturated Fat 2.9 g
    Cholesterol 41.6 mg
    Sodium 93.9 mg
    Total Carbohydrate 29.9 g
    Dietary Fiber 2.8 g
    Sugars 14.4 g
    Protein 4.0 g

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