Low Fat Chocolate Banana Cupcakes Recipes

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BANANA CUPCAKES



Banana cupcakes image

Good Food reader, Mita Patel, shares her recipe for these cute, energy-giving, choc-banana cupcakes

Provided by Good Food team

Categories     Dinner, Supper, Treat

Time 35m

Number Of Ingredients 9

140g wholemeal flour
2 tsp baking powder
50g golden caster sugar
1 medium egg
50g melted butter , cooled
125ml semi-skimmed milk
2 small ripe bananas , 1 mashed, 1 sliced
140g white chocolate , roughly chopped
cinnamon , for sprinkling

Steps:

  • Heat oven to 190C/170C fan/gas 5. Line a bun tin with 8 paper cases. In a large bowl, mix the flour, baking powder and sugar with a pinch of salt.
  • In a separate bowl, beat the egg, melted butter and milk for 20 secs; add the mashed banana and beat for a further 5 secs until everything is nicely mixed.
  • Pour the banana mix into the flour and fold everything together. Once it is almost combined, add 85g of the white chocolate - the mixture will still look a little lumpy. Spoon the cake mix into the paper cases and bake for 18-20 mins until golden and risen, and a skewer inserted comes out clean. Cool on a wire rack.
  • Meanwhile, melt the remaining white chocolate over a pan of barely simmering water. Allow to cool a bit, then spread on top of the cakes. Add a couple of slices of banana and sprinkle with cinnamon.

Nutrition Facts : Calories 256 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.47 milligram of sodium

LOWER FAT BANANA BREAD I



Lower Fat Banana Bread I image

A wonderful banana bread that is lower in fat and calories than most other banana bread recipes.

Provided by Lauren S.

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 1h15m

Yield 12

Number Of Ingredients 9

⅔ cup white sugar
¼ cup margarine, softened
2 eggs
1 cup mashed bananas
¼ cup water
1 ⅔ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray one 9x5x3 inch loaf pan with a non-stick cooking spray.
  • In a medium bowl, beat the white sugar and margarine or butter until smooth and creamy. Beat in the eggs, water and bananas with the sugar mixture until it is well blended.
  • Mix in the flour, baking soda, salt and baking powder just until the mixture is moistened. Be sure to scrape the sides of the bowl to blend all ingredients.
  • Bake at 350 degrees F (175 degree C) for about 60 minutes. Bread is done when the top is firm to the touch and a golden brown color. Time will vary according to loaf size and oven type. When bread is removed from oven, allow it to cool on it's side for 10 minutes, then remove from pan and let cool on a rack. This bread is also excellent if you add mini chocolate chips or small fruit pieces to the mix just before baking.

Nutrition Facts : Calories 168.7 calories, Carbohydrate 28.8 g, Cholesterol 31 mg, Fat 4.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 275.2 mg, Sugar 13.5 g

BANANA CUPCAKES



Banana Cupcakes image

Soft and tender Banana Cupcakes topped with cream cheese frosting.

Provided by Jessica Holmes

Categories     Cupcakes

Time 1h5m

Number Of Ingredients 16

115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
90 grams (1/2 cup) brown sugar
50 grams (1/4 cup) caster sugar or granulated sugar
1 teaspoon vanilla extract
1 large egg, room temperature
180 grams (3/4 cup) mashed banana, (2-3 overripe bananas)
210 grams (1 and 1/2 cups) plain flour or all purpose flour
1 and 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
120 ml (1/2 cup) buttermilk
115 grams (1/2 cup or 1 stick) butter, room temperature
250 grams (1 and 1/4 cup) full fat cream cheese, room temperature
1 teaspoon vanilla extract
375 grams (3 cups) icing sugar or powdered sugar, sifted
Walnuts, crushed, for decorating

Steps:

  • Line a 12-hole muffin tray with cupcake liners. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
  • In a large mixing bowl, add butter and sugars and beat with an electric mixer on medium speed until pale and creamy. Add vanilla and egg and beat briefly just until combined.
  • In a separate bowl, add flour, baking powder, cinnamon and salt and whisk briefly.
  • Add flour mixture to the butter mixture, along with buttermilk and the mashed banana. Gently mix until just combined. The batter will be thick and creamy.
  • Spoon batter into prepared cupcake liners and bake for approximately 18-20 minutes or until the cakes spring back lightly to the touch. Remove cupcake from muffin tray and place on a wire rack to cool completely.
  • To make the cream cheese frosting, add butter and cream cheese (ensuring both are at room temperature) to a large mixing bowl. Beat with an electric mixer on medium speed for 2-3 minutes until smooth and creamy. Add vanilla.
  • Add sugar, 1 cup at a time, and continue to beat on a medium speed until smooth. Transfer frosting to a large piping bag fitted with a large round tip. Pipe frosting onto each cupcake. Scatter over crushed walnuts.

Nutrition Facts : ServingSize 1 cupcake, Calories 486 calories, Sugar 45.4 g, Sodium 137.3 mg, Fat 25.3 g, SaturatedFat 14.4 g, TransFat 0 g, Carbohydrate 62.4 g, Fiber 1.2 g, Protein 4.7 g, Cholesterol 78.9 mg

LOW-FAT CHOCOLATE CAKE



Low-Fat Chocolate Cake image

"This yummy cake is so chocolaty and satisfying," relates Diana Scofield of Niceville, Florida. "I sometimes enjoy it with a scoop of fat-free ice cream."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 10

1-1/4 cups all-purpose flour
1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large egg whites
1 cup water
1/2 cup corn syrup
2 teaspoons confectioners' sugar

Steps:

  • In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

Nutrition Facts : Calories 176 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 42g carbohydrate, Fiber 1g fiber), Protein 3g protein.

LOW FAT, LOW CHOLESTEROL CHOCOLATE CAKE/CUPCAKES



Low Fat, Low Cholesterol Chocolate Cake/Cupcakes image

These are absolutely heavenly and oh so lite in taste. A wonderful little decadence that you don't mind cheating a little while dieting. I make them into cupcakes but the recipe actually is for a cake. The serving size is a guess. If you make them into cupcakes, make sure you fill them all the way to the top as they don't puff up that much. The frosting makes a huge amount and so adjust accordingly depending on if you're making cupcakes or a cake.

Provided by CoffeeB

Categories     Dessert

Time 55m

Yield 18 cupcakes

Number Of Ingredients 7

1 (18 ounce) box Betty Crocker Super Moist cake mix
1 (15 ounce) can pumpkin
1 cup warm water
1/4 teaspoon cinnamon
1 (1 ounce) package sugar-free instant white chocolate pudding mix (or regular vanilla)
1 1/2 cups skim milk
8 ounces Cool Whip Lite

Steps:

  • Mix cake mix, pumpkin, water and cinnamon until well blended.
  • Batter will be thick.
  • Pour into a 9x13 GREASED pan, or cupcake liners.
  • Bake 350°F for 40 minute for a 9x13 or 20 minute for cupcakes or until toothpick comes out clean.
  • Frosting:.
  • Mix pudding with milk, then blend in cool whip.
  • Frost when cake is cool.
  • Keep refrigerated.

Nutrition Facts : Calories 42.9, Fat 1.7, SaturatedFat 1.5, Cholesterol 0.7, Sodium 21.8, Carbohydrate 5.7, Fiber 0.1, Sugar 3.3, Protein 1.4

MOIST CHOCOLATE BANANA WHOLE WHEAT CUPCAKES



Moist Chocolate Banana Whole Wheat Cupcakes image

This recipe is a healthy choice because of the Whole Wheat Flour and it has less sugar than the average cupcake recipe. The Cocoa makes it chocolatey but doesn't mask the banana flavour. You can also add 1/2 cup of chocolate chips and/or nuts! Don't tell your kids these are healthy, whole-wheat and low in sugar...they'll NEVER know! :o)

Provided by Emmys Mum

Categories     Dessert

Time 25m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 12

3 bananas, Ripe
1/2 cup sugar
2 tablespoons sugar
2 eggs
1/4 cup whole milk
4 tablespoons butter, Melted
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (freshly ground, if possible)
2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
1 1/2 cups whole wheat flour
1/3 cup cocoa (not the sugary stuff, REAL cocoa)

Steps:

  • Preheat oven to 350 degrees.
  • In a blender combine the first 7 ingredients. Liquify.
  • In a bowl combine the Baking Powder, Whole Wheat Flour, and Cocoa.
  • Add the liquefied contents of the blender to the bowl, mix until well-integrated. Do not overmix or you'll risk tough and breadlike cupcakes.
  • Grease muffin tins (or use paper liners).
  • Fill each Muffin tin to 3/4 full.
  • Pop into preheated oven and quickly close the door. After 8 minutes, turn the oven off. Leave the cupcakes in the oven for another 7 minutes (for a total of 15 minutes). Do not open the oven door until you are ready to remove the cupcakes at the 15 minut mark.
  • If you are using paper liners, immediately turn the cupcakes out of the muffin tray. Otherwise, allow to cool for 5 minutes in the tray, then remove.
  • Eat as is, or cool before icing with your favorite icing recipe.
  • Store in a tupperware container with room to breathe. If you won't eat it within a few days, wrap tightly in 3 layers of Saran Wrap and freeze.

Nutrition Facts : Calories 178.3, Fat 5.5, SaturatedFat 2.9, Cholesterol 41.7, Sodium 94, Carbohydrate 29.9, Fiber 2.9, Sugar 14.5, Protein 4

LOW-FAT CHOCOLATE-BANANA CUPCAKES



Low-Fat Chocolate-Banana Cupcakes image

You've worked hard, now enjoy your Sweet Rewards® cupcakes! Loaded with banana and chocolate flavor, these cupcakes are a smart way to indulge.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 25m

Yield 24

Number Of Ingredients 4

1 package Betty Crocker™ Sweet Rewards™ reduced-fat devil's food cake mix
1 1/2 cups mashed very ripe bananas (3 large)
3 eggs
1 tub Betty Crocker™ Sweet Rewards™ reduced-fat ready-to-spread frosting

Steps:

  • Heat oven to 350°F. Place paper baking cups in 24 regular-size muffin cups, or spray bottoms of cups with cooking spray.
  • Stir cake mix, bananas and eggs in large bowl, using spoon, about 50 strokes or until well blended. Fill muffin cups about 2/3 full. (If necessary, refrigerate remaining batter while first pan bakes.)
  • Bake 15 to 20 minutes or until toothpick inserted in center comes out clean and top springs back when touched lightly in center. Remove from pan; cool completely. Frost with frosting.

Nutrition Facts : Calories 165, Carbohydrate 35 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg

LOW-FAT BANANA MUFFINS



Low-Fat Banana Muffins image

If you are watching your diet, you don't have to give up your favorite baked goods; just make them a little lighter. This recipe makes a delicious muffin that you won't even realize what you are missing.-Marcia Lane, Hemet, California

Provided by Taste of Home

Time 30m

Yield 15 muffins.

Number Of Ingredients 9

2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup unsweetened applesauce
1 cup sugar
3 egg whites
3 to 4 medium ripe bananas, mashed (about 2 cups)
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine flour, baking powder, baking soda and cinnamon. Combine remaining ingredients; stir into dry ingredients just until moistened. Coat muffin cups with cooking spray or use paper liners; fill cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts :

LOW FAT CHOCOLATE MUFFINS



Low Fat Chocolate Muffins image

These healthy low fat chocolate muffins can be oil free, dairy free, and vegan.

Provided by Chocolate Covered Katie

Categories     Breakfast     Snack

Number Of Ingredients 11

1/3 cup milk of choice
2 tbsp yogurt, (or sub coconut cream or mashed banana)
3 tbsp oil, (or additional yogurt)
1 tbsp vinegar
2 tsp pure vanilla extract
3/4 cup flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt, (just over level)
1/2 cup sugar, (unrefined if desired (granulated erythritol or xylitol also work))
optional 1/2 cup mini chocolate chips

Steps:

  • Preheat oven to 350 F, and grease a muffin tin or line with liners. (If using the oil-free option, they stick to the liners the first day. The liners peel off easily after sitting a day, so you can either wait a day or bake sans liners.) Set aside. In a large measuring bowl, whisk together the first 4 ingredients and let sit at least 10 minutes. In a separate bowl, combine all remaining ingredients and stir well. Pour wet into dry, stir just until evenly combined, then portion into the muffin tins. If desired, you can press a few chocolate chips into the tops of the muffins as well. Bake 14 minutes or until domed and a toothpick comes out mostly clean from the center of a muffin. Store leftovers in the refrigerator, and they are best eaten or frozen after 2-3 days.View Nutrition Facts

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