When it comes to getting kids to eat healthier, it’s all about the names and the way you present things. I find that they eat with their eyes and ears first…then they might commit to the food going in their mouth if what they have seen and heard convinces them enough. So why name these banana yoghurt muffins when really they are banana smoothie cupcakes? See what I did there? Cupcakes is no much more appealing than muffins. And banana smoothie turned into a cupcake? Well, that’s Mr Wonka magic!
Using up ripe bananas is not just because you want to reduce waste- bananas become super sweet when they are at that point and are even better for including in things like cupcakes etc. I love it because the kids always want me to buy bananas, then the second they start to develop brown dots on the outside…they suddenly are unwanted. And in the middle of summer they change so quickly!
Bananas are a kid favourite and they are also high in natural carbohydrates, vitamin B6 and potassium – all things that we need to function well. Who knew that such a humble fruit could be so awesome? They are also low GI, so perfect for sweetening these cupcakes!
Now why are they called banana smoothie cupcakes? Well our favourite part of banana smoothies is apparently the nutmeg, the kids love the flavour it gives. We also pop in some yoghurt and some cinnamon for good measure and let the vanilla paste add to the sweetness of the banana to create awesomeness.
These are great in the lunchbox, freeze well and are delicious un-iced. Don’t just take my word for it, the kids have gobbled all of these! As always, try to use a good quality greek or natural yoghurt- or try making your own! And if you need more ideas for using up spotty bananas, check out these date and banana muffins or these weetbix 4 ingredient cookies!
Banana smoothie cupcakes
Banana smoothie cupcakes, perfect for the lunchbox, easy to make and really yummy. Freezer friendly and kid friendly!
Ingredients
- 1 cup self raising flour
- 1 cup wholemeal self raising flour
- 3 bananas, mashed
- 125 grams coconut oil, melted
- 2 eggs, lightly beaten
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 tsp vanilla extract
- 1/2 cup greek/natural yoghurt
Instructions
- Preheat the oven to 200 degrees celsius/ 390 F.
- Combine all the ingredients in a large bowl and mix to combine.
- Pour into a 12 hole cupcake pan (greased/silicone or use liners).
- Bake at 200 degrees C/ 390 f for 15 minutes or until a skewer comes out clean.
- Cool in the pan for 10 minutes and then on a rack until completely cool.
Notes
These freeze really well!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 213Total Fat: 12gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 32mgSodium: 267mgCarbohydrates: 23gFiber: 1gSugar: 4gProtein: 4g
This nutrition information is generated using software. Please check with a nutritionist for any specific questions.
Jaimie says
Perfect lunchbox fillers, and so healthy too! Thanks for sharing 🙂
Eve says
Can you do butter instead of oil?
kidgredients says
Yes you can!
Elodie says
What does the 125g of coconut oil convert to in millilitres? I have coconut oil that’s already in liquid form.
kidgredients says
1/2 a cup or 125mls.
Sara Shorthouse says
Hi there!
I noticed there is no salt in the recipe, is that correct? Thank you!
kidgredients says
Yes that’s correct!
Meike says
These are awesome! Light and fluffy. I made them into literal banana smoothie cupcakes. I put the bananas, yoghurt, coconut oil, eggs and spices together in the blender. I then put the ‘smoothie’ in a bowl with the self raising flower. Fast, easy and yummy 😄
Michelle says
We’re on a cholesterol lowering buzz here. Could I substitute the coconut oil for an oil with less saturated fat?
kidgredients says
Hi Michelle, yes you can!