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Banana Cupcakes
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Rating: 4.7/5 (3 votes cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 160
% Daily Value**
Total Fat 2g
4%
Saturated Fat 1g
2%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 30mg
1%
Total Carbohydrate 33g
11%
Dietary Fiber 1g
4%
Sugars 21g
Protein 3g
Vitamin A  1%Vitamin C  2%
Calcium  7%Iron  6%
Potassium  8%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Banana Cupcakes

Recipe Tags: Cupcake Recipes

Date Added: June 29, 2014

Ingredients:

3 Tablespoons Water hot
1/2 Cup Egg Substitute or 1 egg
1 1/2 Teaspoons Baking Powder plus
3/4 Cup All-Purpose Flour or unblea
1 Teaspoon Extract Of Vanilla (1/2 tsp)
3/4 Cup Sugar plus more for sprinkling
3/4 Teaspoon Ground Cinnamon (1.5 tsp)
1 Tablespoon Vegetable Oil plus extra for
1 Banana mashed
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Directions:

1. Place paper baking cups in muffin pan, and coat with vegetable cooking spray.

2. Combine flour and next 3 ingredients in a large bowl.

3. Whisk together egg substitute and next 3 ingredients.

4. Stir in banana. Add to dry ingredients, stirring just until moistened.

5. Spoon into baking cups, filling two-thirds full.

6. Bake at 350 F for 25 minutes or until a wooden pick inserted in center comes out clean.

7. Remove from pans immediately, and cool on a wire rack.

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Dietary Notes:
This recipe is low-sodium with 29.63mg per serving, low-fat with 2.38g per serving and low-cholesterol with 0.13mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Banana, Gluten, Natural Sweeteners allergies.
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