Peanut butter teams up with bananas for a delicious cupcake

It's been a while since I posted a new blog entry, not because I haven't thought about it constantly or didn't want to but I've been very immersed in the culinary world. From going to food events to finishing culinary school to baking & cooking endlessly on my own I've been quite busy!!
My most recent experimenting has included many different types of cupcakes, none of which I would consider healthy nor clean but I'm here today to provide you with a delicious & nutrient-packed version of a decadent treat. I've been a banana lover for a long time and absolutely love peanut butter. A truly amazing combination when these two ingredients are combined.
Don't feel obligated to use the peanut butter frosting if you're looking for something with lower-fat, by all means make the banana cupcake and omit the frosting. You'll still feel like you treated yourself but with less guilt. These cupcakes keep well for 5 days, that is, if you don't eat the whole recipe in one day. But who would do that?!? Enjoy!!

INGREDIENTS:

• 1 1/4 cups whole-wheat pastry flour
• 2 tbsp finely ground potato flour
• 2 tbsp ground flax
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp sea salt
• 3 tbsp coconut oil, melted
• 1/4 cup Sucanat or other unrefined sugar
• 3/4 cup low-fat milk, unsweetened soy or almond milk
• 1 cup mashed ripe bananas, about 3 large

Peanut Butter Yogurt Frosting:

• 1/4 cup all-natural peanut butter
• 1/2 cup cottage cheese
• 2 tbsp pure honey
• 1/2 tsp pure vanilla extract

INSTRUCTIONS:

1. Preheat oven to 350 degrees. Line a muffin tin with 10 paper liners.
2. In a bowl, mix together flour, potato flour, flax , baking soda, baking powder and salt. In a large bowl, mix together coconut oil and Sucanat. Add flour mixture and mix together until texture resembles slightly wet sand. Slowly stir in milk. Fold in bananas until just combined. Batter will be thick. Scoop a heaping 1/4 cup batter into each lined muffin cup until all batter is used. Bake 27 to 30 minutes until toothpick inserted comes out clean. Transfer cupcakes to a wire rack to cool.
3. To make frosting, mix together peanut butter, cottage cheese, honey and vanilla extract until well combined. Frost tops of cooled cupcakes.

Nutrients per serving (1 cupcake, frosted) : Calories: 203, Total Fat: 5 g, Sat. Fat: 1 g, Carbs: 28 g, Fiber: 3 g, Protein: 6 g, Sodium: 112 mg, Cholesterol: 0.5 mg