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Banana Cupcakes
These cupcakes will drive you bananas! They are super versatile, and can be made extra special with cream cheese icing, and the addition of peanut butter chips.
Course
Desserts
Cuisine
American
Keyword
Banana Cupcakes, bananas, cupcakes
Prep Time
20
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
55
minutes
minutes
Servings
12
Calories
383
kcal
Author
Stacie Vaughan
Equipment
Hand Mixer
Egg separator
Muffin pan
Ingredients
1 ½
cup
granulated sugar
½
cup
coconut oil
3
egg yolks
3
cups
all-purpose flour
2
tsp
baking powder
1
tsp
baking soda
½
tsp
salt
1
cup
coconut milk
4
crushed bananas
1
tsp
vanilla extract
3
egg whites
US Customary
-
Metric
Instructions
Combine coconut oil and sugar and beat with a mixer on low speed until completely combined.
Add egg yolks and beat on high speed until the mixture is smooth and fluffy.
In a separate bowl, combine dry ingredients.
Alternate adding dry ingredients and milk. Beating each time until it is just mixed well. Start with dry and end with dry ingredients.
Add mashed bananas to the batter. Add vanilla and stir to combine.
Whip the eggs whites until they form a stiff peak and add to mixture.
Add cupcake liners to a cupcake pan. Fill 2/3 of the way full with the batter.
Bake for 35 mins at 350°F.
Let the cupcakes cool completely on a wire rack before topping with your favorite frosting.
Notes
I tend to make my own frosting depending on what I have around.
Nutrition
Serving:
1
g
|
Calories:
383
kcal
|
Carbohydrates:
59
g
|
Protein:
6
g
|
Fat:
15
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
46
mg
|
Sodium:
303
mg
|
Fiber:
2
g
|
Sugar:
30
g