Hi Danica’s Daily readers! I’m Marisa from Trim The Fat, a healthy living and weight loss blog. I’m so excited to be guest posting for Danica! I really enjoy her zest for life and love how she takes the time to share her amazing, healthy looking recipes! I thought I would share one of my recipes for a healthy treat. This is a variation on a recipe that I submitted for a BSI challenge back in May. I won the challenge that week with the original recipe, but I decided to do a variation on it! So, here’s my recipe for Chocolate Banana Cupcakes with Coconut Glaze…
· 3 egg whites
· 1 large banana, mashed
· 2/3 cup sugar
· ½ cup skim milk
· 1 tsp. vanilla
· 1 tbsp. canola oil
· 1 cup whole wheat pastry flour
· ¼ cup unsweetened cocoa powder
· ½ tsp. baking soda
· ¼ tsp. baking powder
· ¼ tsp. salt
· 3/4 cup powdered sugar
· 2 tbsp. fat free half and half or skim milk
· ½ tsp. coconut extract
· ¼ c. shredded coconut (for topping)
Preheat oven to 350 degrees.
In a large bowl, beat egg whites, banana and sugar. Add milk, vanilla and oil and beat for 2 minutes on low speed. In a separate bowl, combine flour, cocoa, baking soda, baking powder and salt. Gradually add flour mixture to wet ingredients until fully combined. The batter will be very thin.
Using a ¼ cup measuring cup, scoop batter and pour into 12 cup muffin tin lined with paper liners until all are filled. If not using liners, spray tin well with cooking spray.
Bake cupcakes for 12 minutes. Do not overbake! Let cool on wire rack.
After cupcakes are completely cool, prepare glaze. Top each cupcake with about 1 tbsp. of glaze and sprinkle with 1 tsp. of shredded coconut.
Makes 12 cupcakes.
*TIP – Unglazed cupcakes can be made in advance and stored in an airtight container. Glaze cupcakes before serving.
Hope you enjoy them!