Banana cupcake with peanut butter topping sugarfree
We bake our banana cupcakes with a peanut butter topping and Stevia as a sugar substitute. ➤ juice ➤ fluffy ➤ incredibly delicious
Nutritional information per portion
231
kcal
970
kj
7
Protein
18.5
Carbohydrates
14
Fat
39
Saved sugar calories
Preparation without sugar
- Preheat the oven to 200 °C.
- Mix the eggs, SteviaSweet Baking sugar, rapeseed oil, yoghurt, puréed banana and lemon zest.
- Mix in the dry ingredients and stir into a smooth dough. Be careful not to over-mix the dough.
- Pour the mixture into a greased muffin tin or into muffin cases.
- Bake on the middle shelf of the oven for 15 to 18 minutes.
- Mix curd cheese, peanut butter and SteviaSweet Baking sugar until smooth. Top the muffins with the mixture.
Ingredients for 12 servings
| 2 | eggs |
| 100 g | SteviaSweet Baking sugar |
| 100 ml | rapeseed oil |
| 200 ml | low-fat yoghurt |
| 150 g | ripe bananas, puréed |
| grated zest of 1/2 lemon | |
| 195 g | white flour |
| 35 g | oat flakes |
| 1 1/2 tsp | baking soda |
| 1/4 tsp | salt |
Topping:
| 100 g | curd cheese |
| 100 g | peanut butter |
| 1 tbsp | SteviaSweet Baking sugar |
