Banana Cupcakes Recipe for Diabetes Meal Plans
These banana cupcakes are great for snacks or desserts.
Ingredients for Banana Cupcakes
1 1/2 cups cake flour(such as Softsilk or Swans Down)
1 cup Splenda
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 small ripe bananas, peeled and mashed well
1/2 cup canola oil
1 tsp. vanilla
1/4 cup lowfat buttermilk
16 (1/8-inch-thick) banana slices
4 tsp shredded sweetened coconut
Coconut Cream Cheese
1 (8 oz.) package fat-free cream cheese
2 tbsp light buttery spread (such as Promise Activ)
3/4 cup powdered sugar
1/4 cup fat-free milk
1/2 tsp coconut sxtract
Preheat the oven to 350. Line a muffin tin, using more than one pan if necessary to make 16 cupcakes. In a large bowl, mix together the flour, Splenda, baking powder, baking soda, and salt.
In another bowl, combine the bananas, egg, oil, and vanilla. Mix well.
Slowly add the banana mixture to the dry ingredients, alternating with the buttermilk. Beat for 2 minutes on medium speed with an electric mixer, stopping the mixer occasionally to scrape down the sides.
Pour the batter into the prepared cups. Bake for 18 minutes until a toothpick inserted into a cupcake comes out clean. Cool the cupcakes for 5 minutes in the pan. Turn out of the pan and transfer to a cooling rack to cool completely. Frost with 2 tsp of the Coconut Cream Cheese Frosting. Garnish with a slice of banana.
Nutrition per cupcake:
8 grams fat
0.8 grams saturated fat
15 mg cholesterol
190 mg sodium
21 grams carbohydrate
1 gram dietary fiber
8 grams sugar
3 grams protein
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