4 Reviews

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.

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zachope February 22, 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.

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nutri-mom1 January 04, 2011

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.

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Megos Land April 29, 2009

We all love these! The banana taste is not very strong, but the chocolate is delicious. I used oil instead of butter and left out the nutmeg and cinnamon. Thanks for posting this recipe!

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Patti599 March 26, 2009
Moist Chocolate Banana Whole Wheat Cupcakes