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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Banana Cupcakes

Source: Food Stamp Nutrition Connection

Low-carb cupcakes made with fresh banana.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	198.9

Total Carbs	26.8 g

Dietary Fiber	0.7 g

Sugars	13.7 g

Total Fat	8.9 g

Saturated Fat	3.3 g

Unsaturated Fat	2.5 g

Potassium	137.9 mg

Protein	2.8 g

Sodium	161.8 mg

Dietary Exchanges 8.9 Fat, 0.1 Fruits, 0.2 Meat, 0.7 Other Carbs, 0.7 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup Shortening, vegetable 0.75
0 3/4 cup sugar 2.0
2 each eggs 1.0
1 tsp vanilla extract 1.5
1 1/2 cup white all purpose flour 1.0
1 tsp low sodium baking powder 0.5
0 1/2 tsp baking soda 0.5
0 1/2 tsp salt 1.0
1 cup fresh mashed banana

Directions

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