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Banana Peanut Butter Cupcakes

 
One serving costs about $0.46

$0.46 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 side dish American
spoonacular Score:20%

Spoonacular Score: 20%

 

Banana Peanut Butter Cupcakes might be just the dessert you are searching for. This recipe makes 12 servings with 345 calories, 5g of protein, and 13g of fat each. For 46 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. If you have all purpose flour, tsp baking powder, marshmallow fluff, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 24%. This score is not so great. Similar recipes include Peanut Butter Banana Cupcakes with Whipped Chocolate Peanut Butter Ganache, Peanut Butter Banana Cupcakes with Banana Frosting, and Peanut Butter Cup Banana Cupcakes.

Ingredients

Servings:
2 cups
2 cups all purpose flour
all purpose flour
1
1  baking powder
baking powder
0.5
0.5  baking soda
baking soda
1
1  banana
banana
12
12  banana chips
banana chips
0.5 cups
0.5 cups brown sugar
brown sugar
6 oz
6 oz butter
butter
2
2  eggs
eggs
0.25 cups
0.25 cups granulated sugar
granulated sugar
7 oz
7 oz marshmallow fluff
marshmallow fluff
0.25 cups
0.25 cups non fat vanilla greek yogurt
non fat vanilla greek yogurt
6
6  peanut butter
peanut butter
1
1  vanilla bean extract
vanilla bean extract
1 cup
1 cup whole wheat flour
whole wheat flour
2 cups all purpose flour
2 cups
all purpose flour
1  baking powder
1
baking powder
0.5  baking soda
0.5
baking soda
1  banana
1
banana
12  banana chips
12
banana chips
0.5 cups brown sugar
0.5 cups
brown sugar
6 oz butter
6 oz
butter
2  eggs
2
eggs
0.25 cups granulated sugar
0.25 cups
granulated sugar
7 oz marshmallow fluff
7 oz
marshmallow fluff
0.25 cups non fat vanilla greek yogurt
0.25 cups
non fat vanilla greek yogurt
6  peanut butter
6
peanut butter
1  vanilla bean extract
1
vanilla bean extract
1 cup whole wheat flour
1 cup
whole wheat flour

Equipment

muffin liners
muffin liners
baking sheet
baking sheet
muffin tray
muffin tray
toothpicks
toothpicks
broiler
broiler
skewers
skewers
knife
knife
bowl
bowl
oven
oven
muffin liners
muffin liners
baking sheet
baking sheet
muffin tray
muffin tray
toothpicks
toothpicks
broiler
broiler
skewers
skewers
knife
knife
bowl
bowl
oven
oven


Instructions

  1. 1. Preheat oven to 350 degrees Fahrenheit. Add cupcake liners to a standard 12 cup muffin tin.
  2. 2.In a large bowl, mash bananas. Add butter, yogurt, eggs and vanilla extract. Mix together until evenly combined. Add sugars, baking powder and soda. Mix together until evenly combined. Slowly add flours and mixed until evenly combined.
  3. 3. Spoon into muffin tins till about 3/4 full. Add about 1/2 TSP of peanut butter to each cupcake. Using a sharp knife or skewer, gently swirl peanut butter in. Place in oven and cook until a toothpick inserted comes out clean, about 25 minutes.
  4. 4. Let cool completely. Preheat broiler, add a small dollop of marshmallow fluff onto each cupcake. Place cupcakes on a cookie sheet, and place on rack as close to broiler as possible. Cook until marshmallow top is browned, about 2-3 minutes. Remove and take off cookie sheet to cool. Let cool and then stick a banana chip vertically in each cupcake.
  5. ENJOY!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.46
Ingredient
2 cups all purpose flour
1 banana
12 banana chips
½ cups brown sugar
6 ounces butter
2 eggs
¼ cups granulated sugar
7 ounces marshmallow fluff
¼ cups non fat vanilla greek yogurt
6 peanut butter
1 vanilla bean extract
1 cup whole wheat flour
Price
$0.33
$0.16
$0.09
$0.35
$1.46
$0.48
$0.07
$1.63
$0.65
$0.02
$0.07
$0.21
$5.52

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Read the labels when buying peanut butter. To choose the healthiest peanut butter, look for a brand without too much added fat, sugar, or salt. If you buy a natural brand that requires extra stirring due to oil separation, store the jar upside down or on its side to make the task a little easier.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

Cooking Tips

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • If your recipe calls for ripe bananas and you only have green ones, stick the green bananas in a closed paper bag to speed up the ripening process. You can even put an apple in the bag with them since apples produce a lot of the gas that encourages ripening (called ethylene). This process takes some time, of course, so if you need ripe bananas immediately you might give the oven method a try.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
344 Calories
5g Protein
13g Total Fat
53g Carbs
2% Health Score
Limit These
Calories
344
17%

Fat
13g
20%

  Saturated Fat
7g
50%

Carbohydrates
53g
18%

  Sugar
25g
28%

Cholesterol
57mg
19%

Sodium
130mg
6%

Get Enough Of These
Protein
5g
10%

Manganese
0.61mg
30%

Selenium
15µg
23%

Vitamin B1
0.22mg
15%

Folate
48µg
12%

Vitamin B2
0.17mg
10%

Vitamin B3
1mg
9%

Iron
1mg
9%

Phosphorus
86mg
9%

Vitamin A
401IU
8%

Fiber
2g
8%

Magnesium
24mg
6%

Vitamin B6
0.11mg
5%

Copper
0.09mg
5%

Potassium
140mg
4%

Zinc
0.55mg
4%

Vitamin E
0.55mg
4%

Vitamin B5
0.34mg
3%

Calcium
26mg
3%

Vitamin D
0.36µg
2%

Vitamin B12
0.09µg
1%

Vitamin K
1µg
1%

Vitamin C
0.92mg
1%

covered percent of daily need

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