Hazelnut and chocolate spread
Plain fat free Greek yogurt
½ cup(s), puree (from 2 large ripe bananas)
1 large egg(s)
Fat free whipped topping
- Preheat oven to 350°F. Coat a 24-cup mini muffin pan with cooking spray.
- 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.
- 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.
- When ready to serve whisk together whipped topping and Nutella; spread 2 tsp topping onto each cupcake. Serving size: 1 cupcake