Banana Cupcakes Low Calorie Recipes

BANANA CUPCAKES (LOW CALORIE)

Steps:

• over 350 degrees
• combine 1/4 cup sugar and banana set aside.
• beat 1/2 cup sugar, butter and 1 teaspoon of vanilla for 3 minutes about
• add egg whites one at a time.
• add banana mixture to sugar mixture.
• in a seperate bowl combine flour, baking soda salt and nutmeg.
• add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
• mix after each addition.
• spoon batter into 12 tins bake for approx 25 minutes
• FROSTING: beat powdered sugar, cream cheese and 1/2 teaspoon vanilla at medium.

LOW-FAT BANANA MUFFINS

Steps:

• In a large bowl, combine flour, baking powder, baking soda and cinnamon. Combine remaining ingredients; stir into dry ingredients just until moistened. Coat muffin cups with cooking spray or use paper liners; fill cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

BANANA CUPCAKES

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a bun tin with 8 paper cases. In a large bowl, mix the flour, baking powder and sugar with a pinch of salt.
• In a separate bowl, beat the egg, melted butter and milk for 20 secs; add the mashed banana and beat for a further 5 secs until everything is nicely mixed.
• Pour the banana mix into the flour and fold everything together. Once it is almost combined, add 85g of the white chocolate - the mixture will still look a little lumpy. Spoon the cake mix into the paper cases and bake for 18-20 mins until golden and risen, and a skewer inserted comes out clean. Cool on a wire rack.
• Meanwhile, melt the remaining white chocolate over a pan of barely simmering water. Allow to cool a bit, then spread on top of the cakes. Add a couple of slices of banana and sprinkle with cinnamon.

LIGHTER BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 10 muffin cups.
• In a medium bowl, combine eggs and bananas. In a separate bowl, mix together flour, salt, sugar and baking soda. Stir banana mixture into flour mixture. Fold in walnuts if desired. Pour batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

SKINNY BANANA PUDDING

Steps:

• In large bowl, beat milk and pudding mix with electric mixer on low speed until well mixed; beat in yogurt. Fold in whipped topping.
• Place 24 vanilla wafers in a single layer in ungreased 13x9-inch (3-quart) glass baking dish. Spoon half of the pudding mixture over wafers. Place 6 sliced bananas over pudding mixture. Spoon remaining pudding mixture over bananas. Arrange remaining 24 vanilla wafers over top of pudding.
• Cover; refrigerate at least 3 hours but no longer than 8 hours. Just before serving, garnish with additional banana slices.

MOIST BANANA CUPCAKES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, vanilla and bananas. Combine the flour, baking powder, salt, baking soda, cinnamon, cloves and nutmeg; add to the creamed mixture just until combined. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

60 CALORIE BIGGEST LOSER VANILLA CUPCAKES WITH BANANA FROSTING (

Steps:

• Preheat the oven to 325°F.
• Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
• Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
• Fold in the yogurt.
• In a separate medium mixing bowl combine the flour and baking powder and mix well.
• Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
• Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
• Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
• Remove from the oven and cool the cupcakes at room temperature.
• Mix the cream cheese and the banana in a medium mixing bowl until well incorporated, leaving small chunks of banana throughout the frosting.
• Once cool, spread a little of the banana frosting over the cupcakes and top each with a raspberry. Serve.

LOW-FAT CHOCOLATE-BANANA CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cups in 24 regular-size muffin cups, or spray bottoms of cups with cooking spray.
• Stir cake mix, bananas and eggs in large bowl, using spoon, about 50 strokes or until well blended. Fill muffin cups about 2/3 full. (If necessary, refrigerate remaining batter while first pan bakes.)
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean and top springs back when touched lightly in center. Remove from pan; cool completely. Frost with frosting.

GLUTEN-FREE BANANA CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with with paper liners.
• Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time.
• Sift flour into the shortening mixture. Add bananas, buttermilk, salt, baking soda, and baking powder; mix until well combined. Spoon batter into the prepared muffin tin, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.