Breakfast Cupcakes

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Breakfast cupcake
Breakfast cupcake

 

A few years ago, a new product burst on the scene that I found immediately intriguing and desirable… The breakfast cookie. Dessert for breakfast? Sign me up! Oh my goodness I think I am in love! I set out to create something that could be baked at home. A dessert for breakfast… Sweet yet wholesome, chewy, high in protein and delicious. It’s taken lots of truly epic failures to get here but I am pleased to introduce the Urban Dreamer breakfast cupcake – high in protein and characterized by banana, peanut butter and chocolate! These delightful morsels are high in protein, very moist, and delicious. Enjoy!

Breakfast cupcakes
Makes 12

1 1/2 cups of flour
3/4 cup sugar
1 1/2 teaspoons baking powder (which is the same as half of a tablespoon of flour)
1/2 teaspoon salt
8 tablespoons (one stick) butter
2 bananas
1/3 cup crunchy or creamy peanut butter (if peanut butter isn’t your thing, you can substitute another nut butter or 1/2 cup canned pumpkin)
1/2 cup miniature chocolate chips
2 tablespoons whole milk
One large egg +2 large egg yolks at room temperature
1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees.  Mix flour, salt, sugar, baking powder and chocolate chips in a medium bowl.  Set aside

In a large measuring cup (I use a Pyrex 4 cup measure, it needs to be microwave proof), Microwave 2 peeled whole bananas, covered with plastic wrap, for 2 1/2 to 3 1/2 minutes or until completely mushed / collapsed and liquid-y looking.  CAREFULLY peel back the plastic wrap (away from you, so the steam does not burn you, mush with a fork and mix in the butter and peanut butter until melted.  Let cool.

In a separate bowl, mix eggs, milk and vanilla with a fork until just combined. Combine flour mixture, egg mixture, and cooled banana mixture until just mixed.  Line  a muffin tin with cupcake papers and put in batter.

Bake at 350° for 25 minutes or until toothpick inserted into the center just comes out clean.

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