This week in the Kids Kitchen, we were busy baking bees!
Most kids in class and their siblings enjoyed these mini cupcakes. Some don’t like the banana flavor. I plan to modify the recipe to exclude the banana for those that would prefer that.
These little MuffinCakes have been served as my son’s birthday treat at school, to staff and teachers at school, and refrigerated so I can pull them out to place in their lunchboxes. The chocolate is a decadent treat – with lots of added nutritious ingredients!
Go. Bake Now. Tell me if your family enjoyed them.
2 ripe bananas, mashed
3/4 cup un-sweetened apple sauce
1/2 cup all purpose flour
3/4 cup whole wheat flour
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1/3 cup sugar
2 tbsp olive or coconut oil
2 egg whites (or 1 egg, and 1 egg white)
1/2 cup dark chocolate chips
1/4 cup chopped walnuts, optional
Mix all wet ingredients (including fruit) until well combined. Mix all dry ingredients in separate bowl. Mix the wet and dry mixtures together just until all of it is incorporated.
Fill cupcake liners almost full for larger size (for 12). Fill about 3/4 full and get 14-15 muffincakes.
This recipe would be great for mini-muffin size too. Makes a lot!
325 degrees for 18-24 minutes or until toothpick inserted comes out clean and cupcake is set.
Drizzled Icing: (this not affect the flavor of the cupcake, if you prefer to do with out. Mainly for presentation purposes)
*For completely cooled cupcakes.
2 tbsp powdered sugar
1/4 – 1/2 tsp water
Here are the mini MuffinCakes in my kids’ lunches….
And a close up picture….