What a wonderful yet unique, recipe! I had a few bananas that were extremely, overly ripe.. and I have a hard time eating apples because I don't crave them - so... this recipe was exactly what I needed to get a fruit boost in "cake" form. :) With a few substitutions, this recipe became healthier and still tasted fabulous. I used one cup whole wheat flour and one cup all-purpose. I used 1/3 cup butter and 1/3 cup canola oil (instead of shortening). And, I decreased the sugar to 3/4 cup. Next time, I may try to sub the oil with unsweetened applesauce, for an even healthier treat! :) I lined the muffin pan with cupcake liners that I spritzed a little bit of oil in (which probably isn't necessary).. and I baked for 17 minutes. I think my oven gets hotter than it says, so that's why I went for 17 minutes. :) The texture is great. Very, VERY moist and soft, and a true delight! I melted semi-sweet chocolate chips with a a tiny sliver of butter.. and drizzled over the cupcakes (which I should say, are more muffin-y than cupcake-y). :) If you have the ingredients on hand, definitely give it a try! Thank you for the recipe, Tricia!
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