Chocolate Banana Cupcakes

The kids will be lining up to help you make this quick and easy lunchbox favourite.

Course Desserts & Sweets
Prep. Time 10 mins
Cooking Time 15 mins
Yields 12 cupcakes

Preparation
Nutritional Info
Comments (0)

Preparation

What You Need

1 cup (250 ml) mashed ripe bananas

1 cup (250 ml) Milk

3/4 cup (180 ml) packed brown sugar

1/4 cup (60 ml) corn syrup

3 tbsp (45 ml) vegetable oil

2 tsp (10 ml) vanilla extract

2 tsp (10 ml) white vinegar or

lemon juice

1 3/4 cups (430 ml) all-purpose flour

1/4 cup (60 ml) cocoa powder

1 tsp (5 ml) baking soda

1/2 tsp (2 ml) Salt

1/2 cup (125 ml) chocolate chips

1 tbsp (15 ml) icing sugar

Instructions

Preheat oven to 400 °F (200 °C). Lightly spray 12 muffin pan with nonstick cooking spray.

In bowl, mix together bananas, milk, brown sugar, corn syrup, oil, vanilla and vinegar.

In another bowl, mix together flour, cocoa, baking soda and salt; sprinkle over banana mixture and stir just until moistened. Spoon into prepared muffin pan. Sprinkle chocolate chips over top.

Bake for 15 to 20 min or until toothpick inserted in centre comes out clean. Let cool in pan on rack. Sift icing sugar over top.

Tips

Be careful not to overcook, because the cupcakes will be dry

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Nutritional Info

Per serving

Energy: 234 Calories
Protein: 3 g
Carbohydrate: 43 g
Fat: 6 g
Fibre: 1.8 g
Sodium: 228 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 4 % / 45 mg
Magnesium: 13 %
Folate: 13 %
Iron: 12 %
Thiamin: 11 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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