Apr 15, 2013
Healthy Banana Quinoa Cupcakes with Peanut Butter Frosting
Quinoa cupcakes… probably not the most appetizing phrase you have ever heard, and certainly not something you hear everyday! But trust me, these cupcakes are 100% delicious. I mean, can you really go wrong with bananas, peanut butter and a little dose of healthy?
See how moist that is? I wish I could magically hand you a cupcake through the screen you are looking at but technology hasn’t caught up to that yet (what a shame, more for me I guess…)
These cupcakes are packed with banana flavor, reminiscent of banana bread just in a smaller package. These crave-able cupcakes provide a hint of quinoa with a rich peanut butter frosting — they are not your typical overbearingly sweet cupcakes so they are perfect for breakfast and a snack throughout the day
Healthy Banana Quinoa Cupcakes with Peanut Butter Frosting (refined sugar free, low fat, high protein, gluten free, vegan)
- 272g (2 cups) Quinoa Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Ground Cinnamon
- 1/8 tsp Ground Nutmeg
- 1+1/3 cups Unsweetened Vanilla Almond Milk
- 253g (1 cup) Mashed Banana (3 super ripe, almost black bananas)
- 57g (1/4 cup) Yogurt**
- 1 tsp Stevia Extract
- 1 tsp Vanilla Paste (I used homemade)
- 1/2 tsp Butter Flavor
- 120g (1 cup) Peanut Flour
- 9-10 packets Truvia (or sweetener of choice)
- 1/2 cup + 1 tsp Unsweetened Vanilla Almond Milk
For the Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit and line 14 cupcake tins with paper or parchment liners (or spray with cooking spray)
- In a small bowl, whisk together the quinoa flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a large bowl, stir together the almond milk, mashed banana, yogurt, stevia, vanilla and butter extract.
- Slowly add the dry into the wet while stirring and fold the batter well. Scoop the batter into the prepared cupcake tins and tap the pan on the counter a few times to level out the batter.
- Bake for ~19 minutes, or until the cupcakes spring back when tapped.
- Transfer cupcakes to a wire cooling rack and let cool while you make the frosting.
For the Frosting:
- In a medium-sized bowl, stir together all the ingredients.
- Scoop into a piping bag and frost the cupcakes.
If you are not a fan of quinoa, these cupcakes probably aren't for you! You can detect the quinoa but it is not overpowering, especially when it is paired with bananas, cinnamon and of course, a decadent peanut butter frosting ;)
**I used a vanilla almond yogurt sweetened with fruit juice only, not sugar. However, this yogurt company went under and is no longer in production :( ... you can use whatever yogurt you like -- coconut, soy, dairy, etc., just make sure it doesn't have any sugar added!
This recipe is: eggless, sugar free, low fat, high protein, gluten free, vegan!
My eyes are bigger than my stomach. I wanted to eat all of the cupcakes in one sitting but I was absolutely stuffed after eating just two! These cupcakes are nutritionally balanced, filled with healthy fats, complex carbs, fiber and protein, so these cupcakes will fill you up rather than fill you out. I bet it’s physically impossible to eat the entire batch, like how we would be able to with the typical unhealthy bakery-style cupcakes (trust me, I think I’ve eaten like, seven storebought cupcakes in a row once…)
I left two cupcakes on a plate for my parents and my dad (who, keep in mind, does not even like sweets) ate BOTH before my mother made it to the kitchen. My mom walked in to see cupcake wrappers on the plate and said, “Hey! Where’s mine?!” My dad just stood there, wide-eyed, “Ummm…”
But don’t worry, my mom got her cupcake(s) 😉