Creamy Homemade Tomato Soup
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Banana Peanut Butter Cupcakes
Details
- Serving Size: 12
- Weight Watchers: 14 Points
Cuisine
- American
- dessert
Ingredients
- 2 cups all purpose flour – sifted
- 1 TSP Baking Powder
- 1/2 TSP Baking Soda
- 1 Firm banana
- 12 banana chips
- 1/2 cup brown sugar
- 175 grams Butter, (6oz)
- 2 Eggs, size 2
- 1/4 cup granulated sugar
- 7 oz. Marshmallow Fluff
- 1/4 cup Full Fat Vanilla Greek Yogurt
- 6 TSP Peanut Butter, divided
- 1 TSP vanilla extract
- 1 cup whole wheat flour
Instructions
Preheat oven to 350 degrees Fahrenheit.
Add cupcake liners to a standard 12 cup muffin tin.2.In a large bowl, mash bananas.
Add butter, yogurt, eggs and vanilla extract.
Mix together until evenly combined.
Add sugars, baking powder and soda.
Mix together until evenly combined. Slowly add flours and mixed until evenly combined.
Spoon into muffin tins till about 3/4 full.
Place in oven and cook until a toothpick inserted comes out clean, about 25 minutes.
Let cool completely. Preheat broiler, add a small dollop of marshmallow fluff onto each cupcake.
Remove and take off cookie sheet to cool.
Let cool and then stick a banana chip vertically in each cupcake.ENJOY!
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