Frosted Banana Cupcake Bites

Hack your cupcakes with Greek yogurt to make a healthier and more delicious frosting. Plus, the carrot and sweet potatoes included in the cupcake batter mean you can have a treat and still lose weight. 

Recipe from: Sneaky Blends, Supercharge Your Health with More Than 100 Recipes Using the Power of Purees 

1 cup (plus 1 tbsp) Whole grain pastry flour
1/4 tsp Ground cinnamon
1/4 tsp Sea salt
1 tsp Baking powder
1/4 cup Canola or light olive oil
1 Large egg
1/4 cup Low-fat milk
1/2 cup Carrot-sweet potato blend
1 tsp Pure vanilla extract
1 1/2 Bananas
1/4 cup Plain low-fat Greek yogurt
1 tbsp Raw honey

Preheat oven to 350°F.

Put the yogurt in a strainer lined with paper towels and allow to strain over a bowl for 30 minutes to thicken.

Mist a mini donut or mini muffin tin with cooking spray.

In a large bowl, whisk together the flour, cinnamon, salt, and baking powder. In another bowl, combine the oil, sugar, egg, milk, the carrot-sweet potato blend, one banana, and vanilla.

Stir the dry mixture into the wet ingredients until just combined. Spoon the batter into the baking pans, filling each one about three-quarters full.

Bake for 16 minutes, until a toothpick inserted into the center of a cupcake comes out clean; set aside to cool.

In a small bowl, whisk the ultra-strained yogurt with half a banana and honey. Spread one teaspoon of the frosting over each cupcake.