Low Fat Banana Pudding Cupcake
Indulge in a guilt-free dessert with these irresistible Low Fat Banana Pudding Cupcakes! Perfectly moist and naturally sweetened with ripe bananas and unsweetened applesauce, this easy-to-make recipe transforms classic banana pudding into a convenient, handheld treat. Fluffy cupcakes are topped with creamy, silky vanilla pudding and finished with a nostalgic vanilla wafer for that traditional banana pudding flair. Plus, with ingredients like nonfat Greek yogurt and skim milk, it’s a lighter option without sacrificing taste. Ready in just 40 minutes, these cupcakes are ideal for parties, potlucks, or a special treat for yourself. Experience all the flavors you love with a health-conscious twist!
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Recipe Information
Ingredients
- 2 large ripe bananas
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup granulated sugar
- 0.25 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 0.5 cup nonfat plain Greek yogurt
- 1 large egg white
- 0.25 cup low-fat milk
- 1 package instant vanilla pudding mix
- 2 cups skim milk
- 12 whole vanilla wafer cookies
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, mash the ripe bananas until smooth.
In another large bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the mashed bananas, granulated sugar, unsweetened applesauce, vanilla extract, Greek yogurt, egg white, and low-fat milk to the dry ingredients. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
While the cupcakes are cooling, prepare the pudding by whisking the instant vanilla pudding mix with cold skim milk in a large bowl. Whisk until the pudding thickens.
Once the cupcakes are completely cool, spread a generous tablespoon of the pudding over each cupcake.
Garnish each cupcake with a vanilla wafer cookie on top.
Serve immediately or refrigerate the cupcakes until ready to serve to keep the pudding stable.
Enjoy these deliciously moist, low-fat banana pudding cupcakes!
Nutrition Facts
Calories |
185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 18.0 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 83 mg | 6% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 198 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
