Breakfast Cupcakes: Part 1

Muffins. Cute word. But, does it get your family and friends willing to do your dishes for one? Maybe. BUT, say the word "cupcake" and you are bound to have an infestation of hungry bellies.

Today I am going to share my latest "breakfast cupcake" venture: Banana Fudge.

I had sweet little bananas that had seen better days, so I scoured for recipes to turn them into something amazing. I found a few I liked, then changed some details to turn them into what I devoured after dinner last night...and breakfast, this morning.

They are roughly 100 calories, no added sugar (option), fibertastic, and most importantly, delicious!


Banana Bread Double Fudge Muffins: 

1 egg
1/3 cup Fage Total 0% or 2% Greek yogurt
1/4 cup Truvia Brown Sugar Blend or regular brown sugar
1 tsp vanilla extract
2-3 medium or large mashed bananas
1 cup whole wheat pastry flour (or regular WW flour, oat flour, or spelt flour)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 cocoa powder (I used regular the first time, but Hershey's Special Dark make them extra yummy)

Optional:

Chocolate chips
Peanut butter

{Preheat oven to 350 degrees. Mix wet ingredients, then gradually add dry ingredients. Grease muffin pan and bake for 20-25 minutes. Will make 6-8 large to medium sized muffins or double mini-muffins.}


I admit, I topped mine with some peanut butter; Nutella would be awesome too. 

Enjoy!