Healthful Banana Cupcakes With Maple Cream Cheese Icing |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Ingredients:
3 1/4 cups rolled oats |
1/2 cup turbinado sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
3 ripe bananas, mashed |
1/2 cup plain yogurt |
1/2 cup buttermilk (or regular whole milk) |
1/4 cup sunflower oil |
1 egg |
1 teaspoon vanilla extract |
16 ounces cream cheese |
2 tablespoons pure maple syrup |
Directions:
1. Preheat oven to 400 degrees. Line a muffin pan with baking cups.
2. Place 2 cups of the rolled oats in a food processor. Process for a few minutes (until it resembles oat flour).
3. In a mixing bowl, combine the processed oats, remaining 1 1/4 cups rolled oats, turbinado, baking powder, baking soda, sea salt and cinnamon. Mix well.
4. In a separate bowl, combine the mashed bananas, yogurt, buttermilk, sunflower oil, egg and vanilla.
5. Slowly fold the wet ingredients into the dry, being careful not to over mix. Let the batter sit for at least 15 minutes.
6. Scoop, by the 1/4 cupful into baking cups. Bake at 400 for 12-15 minutes. Allow to cool complete before icing.
7. Whip 16 oz. of plain cream cheese with 2 tablespoons of pure maple syrup. Add more according to taste. Spread a tablespoon of icing on each cooled cupcake.
|
|