A couple weeks ago I made an awesome fruit dip.
You can find it HERE.
So of course, I had to find a low calorie banana cupcake
recipe to balance out this awesome high calorie topper.
The banana cupcakes turned out perfect.
And they were toddler approved.
I made the cupcakes low calorie by making my own adjustments.
This is what I did:
1 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/4 c. granulated sugar, 1/4 c. Domino Light sugar and stevia blend
1/2 c. mashed bananas (I used two medium)
1/4 c. butter, softened
1 tsp. vanilla
2 large eggs
1/4 c. cottage cheese
Place cupcake liners in a muffin pan and spray lightly with cooking spray.
Preheat oven to 350 degrees F.
In a small bowl combine flour, baking soda, salt, and nutmeg. Whisk together and set aside.
Combine 1/4 c. sugar and mashed bananas in a bowl. Set aside.
Place 1/4 c. sugar blend, butter, and vanilla in a mixing bowl. Mix on high speed until everything is well blended. Add eggs one at a time beating well after each.
Add banana mixture and mix well.
Add flour mixture and cottage cheese alternately. Beginning and ending with flour mixture.
Spoon batter evenly into paper liners. I divided mine until I had exactly 12 cupcakes.
Bake in preheated oven for 25 minutes, or until wooded pick comes out clean.
Cool in pan for 10 minutes.
Remove cupcakes and cool completely on wire rack.
Top with the awesome Cookie Butter Reese's Dip.
See Ya'all Soon!