Moist Chocolate Banana Whole Wheat Cupcakes

Recipe by Emmys Mum
READY IN: 25mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • In a blender combine the first 7 ingredients. Liquify.
  • In a bowl combine the Baking Powder, Whole Wheat Flour, and Cocoa.
  • 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.
  • Grease muffin tins (or use paper liners).
  • Fill each Muffin tin to 3/4 full.
  • 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.
  • 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.
  • Eat as is, or cool before icing with your favorite icing recipe.
  • 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.
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