February 10, 2016 by Virginia James
It’s my birthday and I’ll have sweets if I want to!
In honor of my birthday, I have decided to play around in the kitchen in search of a healthy white cake recipe. For this one, I decided it would be a lot easier to make this batter into cupcakes for better sharing, and also to keep portions on check. Please note, for more sweetness, make sure your bananas are super ripe. If ripe enough, you may not need to add the sugar in, so make sure you give it a taste test for sweetness prior to adding sugar, and adjust to your liking. The second time making this, I only used 1 Tablespoon of sugar.
Make sure all of the cupcakes are placed in a lovely birthday platter 🙂 enjoy!
- 2 c whole wheat pastry flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ tsp baking powder
- 1 tbsp coconut oil, melted
- 1 c mashed banana (about 2 medium)
- 2 tbsp + 2 tsp powdered Stevia or any brand of Raw Sugar
- 1 tbsp vanilla extract
- ½ c unsweetened Almond milk
- ¼ c plain nonfat Greek yogurt
- 1 ¾ c plain nonfat Greek yogurt
- ¼ c creamy peanut butter
- 2 tbsp powdered Stevia, any organic sugar or Sugar in the Raw
- Sprinkles (optional: but if using, don’t overdo it)
- To prepare the cupcakes, preheat the oven to 350°F and line 12 standard-sized muffin cups with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, mash your banana; then mix in the coconut oil, Sugar, 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. Just before serving, spread or pipe on top of the cooled cupcakes and top lightly with sprinkles (optional).
Regular whole wheat flour may be substituted in place of the whole wheat pastry flour, but the cupcakes will have a slightly denser feel and not quite as light of a crumb. For a more spongy, moist texture, stick with pastry flour.
Unsalted butter, melted and slightly cooled, may be used in place of the coconut oil.
If you prefer to have thicker frosting for easier piping, add 1 tsp of xanthan gum to the ingredients –this will stiffen it up a bit for a prettier look.
Cupcakes last up to 4 days refrigerated. If hardened can be microwaved for a few seconds to renew its softness.
Make it Chocolatey:
To add a chocolate flavour to your cupcake mix, simply add 1/4 cup unsweetened cocoa powder.
Make it Vegan:
Substitute plain nonfat Greek yogurt for any brand of soy or almond Greek yogurt.
Make it personal!
This can be used for any ocassion. you can always separate a portion of your frosting and add a food coloring to it. Pipe it on top of the plain frosting to write out a lovely message. Congratulations! Happy Birthday! Happy Anniverstary! or even something simple like Have a Great Day!