Peanut Butter Banana Pupcakes

makes 8 standard size pupcakes

For the Cakes

1 cup whole wheat flour

1/4 cup old-fashioned rolled oats

2 teaspoons baking powder

1/2 cup mashed overly ripe banana (about 1 banana)

1/2 cup applesauce

1/4 cup vegetable oil

2 extra large eggs

For the Frosting

4 ounces cream cheese, softened

1/4 cup peanut butter

For the Garnish

4 medium Milkbones, broken in half (optional)

2 slices cooked bacon, finely chopped (optional)

Place the oven rack in middle position and preheat the oven to 350° F. L one a 12-cup standard muffin/cupcake tin with paper liners; set aside.

In a medium bowl whisk together the flour, oats and baking powder; set aside. In a separate medium bowl, whisk together the banana, applesauce, oil and eggs. Add the flour mixture to the wet ingredients. Using a rubber spatula, gently fold the mixture together just until moistened.

Using an ice cream scoop or spoon, fill the cupcake liners with the batter. Bake until golden brown on top and a toothpick inserted in the center comes out dry, about 15-20 minutes. Allow the cupcakes to rest in the pan for 5 minutes, then gently remove them to a wire rack to cool completely.

Meanwhile, using a spoon, stir together the cream cheese and peanut butter in a small bowl until smooth. Using an off-set spatula or a piping bag fitted with a large star tip , frost the cupcakes. Garnish with bones and bacon sprinkles if using. Enjoy!

Printed from thegalleygourmet.net