Servings: 24 cupcakes
Calories: 84.5kcal
Equipment
- mixing bowl
- measuring spoons and cup
- hand or stand mixer
- wooden spoon & rubber spatula
- cupcake tins
- foil cupcake liners
Ingredients
- 1 box Pillsbury sugar free yellow cake mix
- 2 tsp cinnamon
- 5 egg whites OR 3 whole eggs
- ⅓ c plain non fat yogurt
- 1 c water
- 1 large banana or 2 small ones
- 1 4 oz can of crushed pineapple, drained
- ⅓ c chopped walnuts
Instructions
- Preheat the oven to 350℉
- Place a foil liner in each cupcake well.
- Mash the banana with a fork. Open and drain the pineapple. Measure out the walnuts. Set these ingredients aside.
- Place the cake mix in a mixing bowl.
- Add the cinnamon to the cake mix and stir to incorporate it into the dry mix.
- Add the egg whites, plain non fat yogurt and water to the cake mix. Use a hand or stand mixer to beat all of the ingredients together.
- Add the banana, pineapple and walnuts to the cake batter and fold them in so they are uniformly distributed throughout the batter.
- Use a large scooper, and fill the foil lined cupcake tins. There should be enough batter for 24 cupcakes.
- Place the cupcake tins in the oven to bake. Check the cupcakes at 20 min. You are looking for a toothpick to come out clean or the top to spring back when lightly pressed. If they are not quite done, bake an additional 2-3 min. My cupcakes baked for a total of 22 min.
- Remove the cupcakes from the oven when done and let sit for 10 min. Transfer the cupcakes to a cooling rack to thoroughly cool, about an hr.
- Serve the cupcakes and enjoy. Freeze the leftover cupcakes.
Nutrition
Serving: 1cupcake | Calories: 84.5kcal | Carbohydrates: 18.7g | Protein: 2.1g | Fat: 1.9g | Saturated Fat: 0.1g | Sodium: 151mg | Fiber: 0.9g | Sugar: 2g
Tried this recipe?Let us know how it was!
