I played around with a recipe and was quite happy with the results. Just enough fat that they don’t taste “low fat” but enough other items added to be really moist. Be sure to watch the time – don’t let them over bake.
I did not frost mine, though a simple cream cheese frosting would be great.
3/4 cup sugar, divided
3/4 cup banana, ripe and mashed well
3 Tbsp unsalted butter, softened
1 tsp vanilla extract
1/3 cup egg white substitute (or 1/2 cup regular egg substitute or 2 eggs)
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp kosher salt
1/4 tsp fresh ground nutmeg
1/4 cup vanilla yogurt (low fat)
Preheat oven to 350* degrees F. and spray a 12-cup standard or 24-cup mini muffin tin with non-stick spray. Set aside.
Mix the mashed banana and 1/4 cup sugar in a bowl and set aside.
Beat 1/2 cup sugar, butter and 1 tsp vanilla extract at medium speed of a hand mixer until well blended. Add eggs, beating well. Add banana mixture and beat well. Beat in the yogurt.
In separate bowl, whisk together flour, baking soda, salt and nutmeg. Add flour mixture to wet mixture, mixing well.
Bake for about 25 minutes for full size, mini cupcakes for 12 to 15 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
Makes 12 big cakes or about 30 small ones.
They freeze well also!