Sunday, January 26, 2014

Banana Chocolate Chip Muffins with Greek Yogurt frosting

¾ c. all purpose flour 
¾ c. whole wheat flour* 
½ tsp. salt 
½ tsp. baking soda 
1 tsp. baking powder
 ½ tsp. cinnamon 

1⅓ c. mashed, overripe banana (2-3 bananas)
¾ c. sugar
2 eggs
1½ tsp. vanilla
⅓ c. oil

1 c. cream cheese, softened (regular or low fat) 
½ c. greek yogurt (I used Fage 0%) 
½ c. powdered sugar 

In a large bowl, whisk together all the dry ingredients.

In another bowl, mash the bananas until it looks like puree. Then add the sugar, eggs and vanilla till combined. Slowly add in the oil. Finally combine the dry with the wet. Don't overmix. I also added a handful of mini chocolate chips. It's a must with my kids, but not necessary. 

This recipe made about 16 cupcakes. Fill them, about 2/3 full. Bake at 350 for 16-20 minutes or until a toothpick comes out clean. Cool completely and frost. 

To make the frosting, bring the cream cheese to room temperature. One box of cream cheese (8oz) equals one cup. Blend the cream cheese with the yogurt, till smooth then slowly add in the powdered sugar. I found 1/2 cup to be enough sweetness. You can always add more powdered sugar if you would like it sweeter. 

No comments:

Post a Comment