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Banana Cupcakes
Source: Food Stamp Nutrition Connection

Low-carb cupcakes made with fresh banana.

Prep Time: 30 minutes
Cook Time: 22 minutes
Difficulty: Easy

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
2 Fat , 1/2 Fruits , 1/2 Meat , 1 Other Carbs , 1 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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0 1/2 cup  Shortening, vegetable
0 3/4 cup  sugar
2 each  eggs
1 tsp  vanilla extract
1 1/2 cup  white all purpose flour
1 tsp  low sodium baking powder
0 1/2 tsp  baking soda
0 1/2 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.

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