Banana Split Cupcakes

READY IN: 34mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F Grease or line 12 muffin tins.
  • In a large bowl, combine flour, baking powder, and salt. In a medium bowl, mix together the oil, yogurt, sugar, and vanilla until well combined. Add the wet ingredients to the dry ingredients and mix until just incorporated.
  • Gently fold in the pineapple, chocolate chips, and cherries. Add the banana slices and mix carefully.
  • Spoon the batter into the muffin tin, filling each almost to the top. Bake for 22 to 24 minutes until the cupcakes are lightly browned and a toothpick comes out clean.
  • Let the cupcakes cool in the pan for 10 to 15 minutes before transferring them to a cooling rack.
  • Serve either plain, warm with a scoop of ice cream. Store covered at room temperature.
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