Mini Banana “Cupcakes”

Out of the Box Food^SM Mini Banana “Cupcakes”

Calling them cupcakes may elevate these little morsels into the “treat” category with your kids, but you’ll know you’re sending them to school with a whole grain, fruit filled, omega-three rich food.

Special Equipment: mini muffin tin

Ingredients:

• 1 2/3 C whole wheat pastry flour
• 1/3 C (or more if desired) flax seed meal
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp sea salt
• 1/3 C granulated sugar
• 1/3 C unsweetened applesauce
• 3 Tbsp butter, softened (plus more for greasing)
• 2 eggs
• 1 1/2 C mashed ripe banana (3-4 medium)
• 1/4 C crushed dried banana chips
• 2-4 tbsp dark chocolate chips/chunks (preferably 70 percent cacao – available at Whole Foods)

For Optional Icing (not shown)

• 1/3 C sour cream
• 1 tbsp confectioners powdered sugar
• 1/4 tsp vanilla

Directions:

• Preheat oven to 350 degrees and grease mini muffin tin.
• In a large bowl, whisk together flour, flax seed meal, baking soda, baking powder and sea salt.
• In a separate mixing bowl, beat together butter and sugar.  Add applesauce and blend well.  Stir in eggs until blended.  Add mashed bananas and beat 30 seconds.
• Add dry ingredients into wet and stir until moistened.
• Spoon batter into mini muffin tins.  To make an assortment of cupcakes:  sprinkle crushed banana chips on 1/3 of the muffins, place 3-5 chocolate chips-chunks on 1/3 of muffins and leave 1/3 plain.   Get creative!
• Bake for 28-32 minutes or until lightly browned.
• Cool.

For Icing:

• Whisk sour cream, sugar and vanilla in a small bowl.  Top cupcakes with icing.

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