- ¾ cup granulated sugar
- ¼ cup vegetable shortening
- ¼ cup unsweetened applesauce
- 2 beaten eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon water
- 1 cup ripe, mashed bananas
- 1 cup confectioners’ sugar
- 1 - 1 ½ tablespoons milk
- 1 teaspoon margarine
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Preheat oven to 375°F. Coat muffin cups with nonstick cooking spray or line with paper baking cups.
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In a large mixing bowl, beat sugar, shortening, applesauce, eggs and vanilla until blended.
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Add flour, salt, baking powder, soda, water, and ripe bananas; beat on medium speed until blended.
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Fill muffin cups ⅔ full and bake 20 to 25 minutes, or until golden brown.
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Remove from pans and cool.
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Combine confectioners’ sugar, milk and margarine. Mix until smooth consistency and drizzle over cupcakes.
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Variations: For bananas, substitute 2 cups shredded zucchini and add 1 teaspoon cinnamon.
Add chopped nuts if desired.
Tip: Over-ripe bananas can be peeled and frozen in a plastic container or freezer bag. Remove from freezer and thaw before using in recipe.
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(1 cupcake without icing) 151 cal, 5 g fat, 30 mg chol, 154 mg sodium, 25 g carbo, 1 g fiber, 2 g pro, 27 mcg folate.
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Muffins are a great snack or make a great on-the-go breakfast. Try out these other muffins that will make everyone want more:
- Whole Grain Cranberry Orange Muffins
- Pumpkin Chocolate Chip Muffins
- Blueberry Muffins with Cinnamon Streusel Topping
Love taking your snacks on the go? Check out these other amazing snacks that are easy and healthy!