Banana Nut Cupcakes with Peanut Butter Frosting

It’s been a weird week. Unbearably hot, summer temperatures followed by a thunderstorm and a chilly, rainy day reminiscent of the springs that I’m used to. Can we at least make up our mind so I know what to wear?

In moments of indecision- what baked good will best stay relevant in tumultous weather- I fall back on banana and peanut butter. You can’t go wrong with this combo- just look at them. Filling, sweet, and healthy, I couldn’t decide whether these were muffins or cupcakes. Then I covered them with a peanut butter and greek yogurt frosting. Decision made.

Banana Nut Cupcakes with Peanut Butter Yogurt Frosting (makes 14 cupcakes)

• 1 c whole wheat flour
• 1 c rolled oats
• 1/4 c ground flax seeds
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 c ripe mashed banana
• 2 eggs
• 1/2 c honey
• 1/2 c brown sugar
• 1/4 c walnut pieces
• Frosting: 1 c 2% plain greek yogurt, 1/2 tsp honey, 1 tsp cinnamon, 1/4 c peanut butter, 1/2 c powdered sugar

Preheat the oven to 350. Mash everything together in a bowl without over-mixing. If your bananas are not very ripe, add a little more sugar to compensate.

I spooned mine into a cupcake tin and came out with 14 cupcakes. In retrospect, I could’ve smushed it all into the 12 slots. They baked for 16 minutes. While they are cooling, mix your cold greek yogurt, peanut butter, confectioners sugar, honey, and cinnamon together and refrigerate the frosting for a few minutes.

Spread a dollop of frosting on top of every cooled cupcake and top with cinnamon and peanuts. Serve/eat immediately, or refrigerate them for later (which helps seal the frosting as well).

Finger licking good. And you can feel good knowing you got your daily flax seed and greek yogurt fix. How about that?

Marisa