Cupcake Ingredients: *made somewhat healthy, as always sub as you see fit to meet your goals.
1/8 cup butter or sub
1/4 cup sour cream
1/2 cup + 1 tablespoon Truvia Baking Blend
5 tablespoons liquid egg-whites
1 teaspoon vanilla extract
1 1/2 cups flour of choice
3/4 teaspoons baking soda
1/4 teaspoon salt
3/4 cups coconut milk + ¾ tablespoon distilled white vinegar
3/4 cup mashed bananas
12 mini Peanut Butter Cups
Frosting Ingredients: or enjoy without for a lighter options
1 1/2 cups vanilla protein powder of choice
1/4 cup + 2 tablespoons cup marshmallow fluff
2 tablespoons Sweetener
1/2 banana
Preheat oven to 350F. In a mixing bowl, combine butter, sour cream, mashed banana and Truvia Baking Blend with a hand mixer. Add egg-whites and vanilla. In a separate bowl, sift flour, baking soda and salt. In a separate bowl, sower coconut milk with white vinegar for about five minutes. Add flour to butter/banana mix little at a time, mixing after each. Add milk and mix until combined. In a lightly greased baking tin, drop one mini peanut butter cup into the bottom of each. Pour batter over cups until tins are full. Bake for approximately 25 – 30 minutes, or until muffin edges brown.
For Frosting: Combine all ingredients in a medium-sized bowl using a hand mixer. If batter is too thick, thin slightly with coconut milk. Serving Size: One Muffin Calories per serving: 207

Sharing is caring!