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Apple Banana Cupcakes

Apple Banana Cupcakes
Recipe type: Breakfast
Cuisine: American
Serves: 20
Prep time:
Cook time:
Total time:
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 tsp. ground cinnamon
  • ½ tsp. fresh ground nutmeg
  • ¾ cup dark brown sugar
  • ½ cup granulated sugar
  • ⅔ cup coconut oil
  • 2 whole eggs
  • ½ tsp. vanilla extract
  • ½ tsp. almond extract
  • 1 cup mashed banana
  • ¼ cup buttermilk
  • 2 Macintosh apples, peeled, cored and diced
  1. Preheat your oven to 350 F. Line two 12 compartment muffin pans with paper or foil liners and set to the side. Then, place the all purpose flour, whole wheat flour, baking soda, kosher salt, ground cinnamon and fresh ground nutmeg in the bowl of your food processor. Pulse about 10 times to aerate and combine them together like a sifter. Then, remove the ingredients from the food processor and place inside of a mixing bowl. Set to the side.
  2. Place the dark brown sugar, granulated sugar and coconut oil into a separate mixing bowl. Cream them together with a hand mixer set to low speed until well incorporated. Then, add in both whole eggs, being sure not to add the second egg until the first one is completely mixed in.
  3. Next, add in the vanilla extract, almond extract, mashed banana and buttermilk and mix until everything is well combined, still on low speed. Then, add half of the dry ingredients to the wet and gently mix in with a wooden spoon until moist. Repeat with the other half of the dry ingredients. Again, mix just until moistened. Finally, gently fold the apple pieces into the batter.
  4. Evenly divide the batter between the compartments of the previously prepared muffin pans. Be sure not to fill any compartment more than ¾ of the way full. Then, place your pans side by side on the center rack of your preheated oven. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  5. Remove the cooked cupcakes from the oven and cool in the pan for ten minutes. Then, remove the cupcakes from the pan to a wire rack and cool completely before serving.
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