Banana cupcakes
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | All-purpose flour |
| 1½ | teaspoon | Baking powder |
| ¾ | cup | Sugar |
| ¾ | teaspoon | Ground cinnamon |
| ½ | cup | Egg substitute |
| 3 | tablespoons | Water |
| 1 | tablespoon | Vegetable oil |
| 1 | teaspoon | Vanilla extract |
| 1 | medium | Banana, mashed |
| Powdered sugar | ||
Directions
Place paper baking cups in muffin pan, and coat with vegetable cooking spray. Combine flour and next 3 ingredients in a large bowl. Whisk together egg substitute and next 3 ingredients. Stir in banana. Add to dry ingredients, stirring just until moistened. Spoon into baking cups, filling two-thirds full.
Bake at 350=B0 for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately, and cool on a wire rack. Dust with powdered sugar.
Per cupcake: Calories 153, Fat 1.9g.