A Healthy Banana Cupcake….

Today on Afternoon Espresso I’m sharing a little Monday motivation with a healthy banana cupcake to get your week started!  As I mention to you here, I’m doing the Katy Hearn Fit spring challenge and I’m in week 3.  I honestly cannot believe it’s going by so fast! It’s an 8 week challenge of workouts for 6 days a week for all 8 weeks.  It also includes nutrition information and details on maintaining your macros (that’s a whole separate blog post there).  So far I’m really enjoying it! It’s really challenging me to step out of my comfort zone, which is exactly what your body constantly needs.

With all this healthy stuff going on and working out, the cupcake of the month was creeping up on me and the guilt of eating one of my beauties was already sinking in and I hadn’t even thought of an idea yet!  I decided, why not make this month’s cupcake healthy?  {Insert GASP} A healthy cupcake? Is this possible.  It sure is.    

Take 3 ripe bananas and mash them completely with a masher.

I wanted to add in some more things that are good for me, so I added 1/3 cup of ground flaxseed.

I also added 2/3 of a cup of rolled oats and 2 tablespoons of chia seeds.

I knew these cupcakes needed a little bit of sweetening up.  Most of the sweet flavor comes from the ripe bananas, but a little honey won’t hurt.

And a dash of cinnamon and dark chocolate chunks.  They have lots of antioxidants! 

Bake at 350 degrees for about 15 minutes.

Frosting:

 

Greek yogurt and peanut butter is my latest favorite sweet treat. I thought this would be a good protein packed topping for those healthy banana cupcakes.   Here is the recipe for a little snack that I like to dip apples in.

As always… I make such a big mess when cooking….ask my friends and family.

[printfriendly]

 

And here you have it!  Healthy protein filled cupcakes with tons of antioxidants! ^^You can now print these recipes, too!

Cupcakes:

• 3 ripe bananas
• 1/3 cup ground flax seed
• 2/3 cup rolled oats
• 2 tablespoons chia seeds
• 1 egg white
• 2 tsp. cinnamon
• 2 tablespoons honey
• 1 tsp baking soda
• 1 tsp baking powder
• 1/3 cup (unsweetened) dark chocolate morsels

Mash the bananas with a fork or a masher (to get technical about it :-))  Add the oats, flax seed, chia seeds, cinnamon, baking soda, and baking powder and mix until combined.  Add egg white and honey until well combined.  Using an ice cream scoop place them in a lined muffin tin.  Bake at 350 degrees of about 15-17 minutes.

Frosting:

• 8 oz plain greek yogurt
• 2 tablespoons of peanut butter
• cinnamon
• 1 tsp honey

Combine all ingredients until the peanut butter is well incorporated.  Frost these healthy cupcakes and enjoy!