Mini banana cupcakes with Nutella frosting



Cooking spray

4 spray(s)

Hazelnut and chocolate spread

3 Tbsp

All-purpose flour

1 cup(s)

Baking soda

1 tsp

Baking powder

½ tsp

Table salt

½ tsp

Plain fat free Greek yogurt

½ cup(s)


½ cup(s), puree (from 2 large ripe bananas)


1 large egg(s)


½ cup(s)

Vanilla extract

2 tsp

Coconut oil

1 tsp

Fat free whipped topping

1 cup(s)


  1. Preheat oven to 350°F. Coat a 24-cup mini muffin pan with cooking spray.
  2. In a medium bowl, whisk together flour, baking soda, baking powder and salt. In a large bowl, mix together yogurt, banana, egg, sugar, vanilla, and oil. Add dry ingredients to wet ingredients; fold to combine.
  3. Evenly divide batter among prepared pan (about 1 3/4 Tbsp in each); bake until a toothpick inserted in center comes out clean, 10 minutes. Let cupcakes cool in pan, about 30 minutes.
  4. When ready to serve whisk together whipped topping and Nutella; spread 2 tsp topping onto each cupcake. Serving size: 1 cupcake

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