Clean “Elvis” Peanut Butter Banana Cupcakes
You can never have too many dessert recipes, so give Clean “Elvis” Peanut Butter Banana Cupcakes a try. This lacto ovo vegetarian recipe serves 12 and costs 60 cents per serving. One portion of this dish contains around 8g of protein, 5g of fat, and a total of 154 calories. 18 people have tried and liked this recipe. A mixture of creamy peanut butter, baking soda, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a very reasonably priced recipe for fans of American food. It is brought to you by Amys Healthy Baking. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 64%, this dish is solid. Similar recipes include Peanut Butter Bananan Elvis Bark, Elvis-Inspired Peanut Butter Banana Waffles, and The Elvis Sandwich (Grilled Peanut Butter, Bacon, and Banana).
Servings: 12
Ingredients:
1 ½ tsp baking powder
½ tsp baking soda
1 c mashed banana (about 2 medium)
1 tbsp coconut oil, melted
¼ c creamy peanut butter
¼ c plain nonfat Greek yogurt
1 ¾ c plain nonfat Greek yogurt
½ c nonfat milk
¼ tsp salt
2 tbsp powdered Stevia
2 tbsp + 2 tsp powdered Stevia (I used Trader Joe's)
1 tbsp vanilla extract
2 c whole wheat pastry flour (measured correctly)
1 tsp xanthan gum (optional)
Equipment:
muffin liners
whisk
bowl
oven
toothpicks
wire rack
frying pan
Cooking instruction summary:
To prepare the cupcakes, preheat the oven to 350°F and line 12 standard-sized muffin cups with paper cupcake liners. Lightly spray twice with nonstick cooking spray.In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, stir together the coconut oil, mashed banana, Stevia, and vanilla until well combined. Add in the Greek yogurt, stirring until no large lumps remain. Alternate between adding the flour mixture and milk, beginning and ending with the flour, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts and the milk in 2 equal parts.)Divide the batter between the prepared muffin cups, and bake at 350°F for 17-19 minutes, or until a toothpick inserted into the center comes out clean and the tops feel fairly firm to the touch. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.To prepare the frosting, beat the Greek yogurt, peanut butter, and Stevia together in a bowl. Gently stir in the xanthan gum (if using) with a fork, mixing just until it’s barely incorporated. Just before serving, spread or pipe on top of the cooled cupcakes.
Step by step:
1. To prepare the cupcakes, preheat the oven to 350°F and line 12 standard-sized muffin cups with paper cupcake liners. Lightly spray twice with nonstick cooking spray.In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, stir together the coconut oil, mashed banana, Stevia, and vanilla until well combined.
2. Add in the Greek yogurt, stirring until no large lumps remain. Alternate between adding the flour mixture and milk, beginning and ending with the flour, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts and the milk in 2 equal parts.)Divide the batter between the prepared muffin cups, and bake at 350°F for 17-19 minutes, or until a toothpick inserted into the center comes out clean and the tops feel fairly firm to the touch. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.To prepare the frosting, beat the Greek yogurt, peanut butter, and Stevia together in a bowl. Gently stir in the xanthan gum (if using) with a fork, mixing just until it’s barely incorporated. Just before serving, spread or pipe on top of the cooled cupcakes.
Nutrition Information:
covered percent of daily need
