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Monday, January 23, 2012

Banana Chocolate Whole Wheat Cupcakes

Ask any professional athlete, musician, or favorite costumed character of your choosing and they will call agree - security is important. One of my favorite Christmas presents from a student is in charge of security in this house. Mr. Bear keeps our baked goods safe from intruders and is in charge of portion control. 

I love having a sweet treat for breakfast. I made these cupcakes on a whim because I was bored and wanted a reason to use my mixer. I adapted the receipe to reflect the fact that I did not have cocoa powder, but did have chocolate chips. I planned on whipping up a frosting to pair with these bbies, but there was absolutely no need for it. These cupcakes are perfect the way that they are. And who doesn't love eating a cupcake for breakfast?...yum! 

3 bananas, Ripe
1/2 cup sugar
2 tablespoons sugar
2 eggs
1/4 cup whole milk
4 tablespoons butter, Melted
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg ( freshly ground, if possible)
2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
1 1/2 cups whole wheat flour
1/3 cup chocolate chips

Preheat oven to 350 degrees.
In a blender combine the first 7 ingredients. Liquify. In a bowl, combine the baking powder, whole wheat four, and chocolate chips.

Add the liquefied contents of the blender to the bowl, mix until well-integrated, being careful not to overmix.

Grease muffin tins (or use paper liners). Fill each muffin tin to 3/4 full. Place in preheated oven and quickly close the door. After 10 minutes, turn the oven off. Leave the cupcakes in the oven for another 7 minutes.

If you are using paper liners, immediately turn the cupcakes out of the muffin tray. Otherwise, allow to cool for 5 minutes in the tray and remove.
Eat as is, or cool before icing with your favorite icing recipe.


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