Source: Food Stamp Nutrition Connection

Low-carb cupcakes made with fresh banana.

Servings

0.5 cup Shortening, vegetable
0.75 cup sugar
2 eggs
1 tsp vanilla extract
1.5 cup white all purpose flour
1 tsp low sodium baking powder
0.5 tsp baking soda
0.5 tsp salt
1 cup fresh mashed banana

1 Preheat oven to 350 degrees.
2 In a large mixing bowl, cream shortening and sugar using an electric mixer. Add eggs and vanilla, mixing well.
3 In a medium mixing bowl, combine flour, baking powder, baking soda, and salt.
4 Add dry ingredients (flour mixture) and bananas to creamed mixture (egg mixture). Mix well until combined.
5 Place paper baking cups in muffin tin or lightly coat muffin tin with cooking spray. Fill muffin cups 2/3 full of batter.
6 Bake 20-22 minutes, until golden brown. Remove cupcakes from muffin tin and place on a rack to cool.