- Snack or Side
- Serves 12
- 45 mins
- Vegetarian
Ingredients
240g whole wheat pastry flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 medium bananas, mashed
1 1/2 tbsp olive oil
2 tbsp peanut butter
70g Greek yogurt
125ml milk
For the frosting:
100g cream cheese softened, cut into cubes
2 tbsp butter softened, cut into cubes
100g powdered erythritol
1 tsp vanilla extract
1 tbsp heavy cream
Instructions
Start by preheating oven to 180°C/350°F/gas 5. Line a 12-case muffin tray with cupcake
liners.
In a large bowl, mix together the flour, baking powder, baking soda and salt.
In a separate bowl, mix the bananas with the olive oil, then mix in the peanut butter, Greek
yoghurt and milk.
Add the wet ingredients to the dry ingredients and mix until just combined.
Transfer the cupcake batter to the muffin tins and cook for 17-20 minutes.
Remove from the oven and allow to cool for 5-10 minutes before transferring to a cooling
tray.
To make the frosting: Using an electric mixer, beat together the cream cheese and butter.
Next, beat in the powdered erythritol and vanilla extract. Once combined, beat in the
cream. If it’s too thick, just add a little extra.
When the cupcakes are fully cooked, top with frosting