Chocolate Peanut Butter Banana Cupcakes

Ingredients

3 egg whites
1 large banana, mashed
1/2 cup sugar
1/2 cup skim milk
1 teaspoon vanilla
1 tablespoon canola oil
1 cup whole wheat pastry flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt

In the words of Marisa
” Preheat oven to 350 degrees.
In a large bowl, beat egg whites, banana and sugar. Add milk, vanilla and oil and beat for 2 minutes on low speed. In a separate bowl, combine flour, cocoa, baking soda and salt. Gradually add flour mixture to wet ingredients until fully combine d. The batter will be very thin.

Using a 1/8 cup measuring cup, scoop batter and pour into mini muffin cups/tin- line either with cooking spray. (paper lining cups or tin)

Bake cupcakes for 12 minutes. Do not overbake! Let cool on wire rack.

After cupcakes are completely cool, prepare frosting!

Easy Fudgey Peanut Butter Frosting:

Ingredients

2 TB White Chocolate Wonder Peanut Butter
1 Tb Cocoa Powder
1 Tb Butter ( I only had Smart Balance)
1/3 cup sugar

In a skillet on med. heat, melt all ingredients together whisking well. Add spoonfulls on top of each muffin. Cool in the fridge to set frosting.