Recipe by Lee Caglioti
"A great alternative to banana bread and a great way to get some potassium into the kids (and the husband)!"
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very ripe bananas, mashed
Wished I would've read the reviews before I made these because they were so over-baked. Set the timer for 35 minutes ( somewhere in middle of 30-40 minutes as per recipe) but I bet they only needed 20-25 minutes. They are definitely more like muffins than cupcakes and I didn't care for the olive oil taste. Could be because I have very good olive oil and it really came through, but still if I did make them again I would try coconut oil. Coconut and banana is a good combo though!
These were so tasty, and I love the texture! They settle my sweet tooth without killing my diet. These are more like muffins than cupcakes, though - beware that the batter is pretty thick. I was afraid they weren't going to turn out right, but 20 minutes in the oven was all they needed. Thanks for the easy recipe! I will be making this often.
I thought these were VERY good! I used coconut oil instead of Olive Oil. And I added some mini dark chocolate chips. I just had one without icing...but I will be icing them. They're not sweet, they are more muffin than cupcake I think...but they're REALLY yummy! Oh, and I only baked them for 20 minutes...that was plenty of time.
baked these today in my 1-cup Nordic ware mini bundt pans - success!! we loved the muffins. thanks for sharing this delicious recipe.
Very delicious. The only thing I am going to do is add a creamy frosting on top.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Coconut Cupcakes
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 47
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