My husband and I are both trying to lose weight right now, but we also have a sweet tooth that we don’t want to deny.  These banana chocolate cupcakes give us the sweet treat we are looking for without a lot of calories.

These Banana Chocolate Cupcakes Won’t Break the Calorie Bank.

The secret to the slightly lower calories in these cupcakes is using mashed bananas instead of extra oil that normal cupcakes have. This adds a moisture and fiber to the cupcakes. It also adds a flavor to the cupcakes that is hard to describe but very nice.

The cupcakes could not be easier to make.  Just mix the dry ingredients in one bowl, the wet in another and then combine them in a stand mixer bowl.  The mixture is a little bit runny, so I used a 1/4 cup scoop to fill my cupcake liners and it gave me 15 cupcakes.

Making these cupcakes gave me a chance to try out my Sunsella Little Gems Baking Cups.  (affiliate link) These delightful silicone cups are made of brightly colored silicone, which gives the cupcake a nice look when it is finished.  They can withstand temps up to 440º so using them in the oven is no problem at all.

When the cupcakes are finished, I just let them sit for about 15 minutes, and then I was able to peel the liner off to leave the cupcakes.  They are also really easy to wash and I did not even need a muffin tin to make them. They can just sit on a baking sheet. 

Seriously, I am in LOVE with this little gems.  Every single cupcake came out perfectly.  No more paper liners for me!

Note:  I received these baking cups for free, in exchange for including a review for them in this post.  I only recommend products that I feel would be good for my readers. I give these five stars.  I can’t say enough good things about them! If you would like to purchase them, you can find them at Sunsella on Amazon. (affiliate link)

Best of all, my husband loved these little treats and it did not wreck our diets!  The texture is really nice and the cupcakes are very tasty.  I love the fruity overtones that the bananas add to them.

Yield: 12

Healthy Banana Chocolate Cupcakes

Print

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

For the Cupcakes:

• 1 cup granulated white sugar
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp Kosher salt
• 1 large egg (I use free range eggs)
• 1/2 cup mashed ripe bananas (about 1 medium)
• 1/2 cup warm water
• 1/4 cup skim milk
• 1/4 cup canola oil
• 3/4 tsp pure vanilla extract

Chocolate Fudge Frosting:

• 3 ounces unsweetened chocolate, coarsely chopped
• 1/2 cup unsalted butter at room temperature
• 1 cup powdered sugar, sifted
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 350 º F Prepare your muffin cups with paper liners, or do as I do and use silicone baking cups.
2. In a large bowl whisk together all of the dry ingredients for the cupcakes
3. In the bowl of a stand mixer, mix together the eggs, mashed bananas, water, skim milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients, mix slightly, until combined. Pour the batter into the muffin cups until they are about 3/4 full.
4. Bake for about 20-23 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
5. Remove from oven and let cool on a wire rack. Frost with the chocolate icing.
6. I got 15 cupcakes out of my recipe but I filled the cupcake liners quite full. If you make 24 of them, there are only about 90 calories in each. (Mine were about 135 calories for the cupcake. The frosting add more calories of course but they are nice even unfrosted.)

Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

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