Banana cupcake with peanut butter topping sugarfree

15 min.
231 kcal
SteviaSweet Crystal

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

 

  1. Preheat the oven to 200 °C.
  2. Mix the eggs, SteviaSweet Crystal, rapeseed oil, yoghurt, puréed banana and lemon zest.
  3. Mix in the dry ingredients and stir into a smooth dough. Be careful not to over-mix the dough.
  4. Pour the mixture into a greased muffin tin or into muffin cases.
  5. Bake on the middle shelf of the oven for 15 to 18 minutes.
  6. Mix curd cheese, peanut butter and SteviaSweet Crystal until smooth. Top the muffins with the mixture.

Ingredients for 12 servings

 

2 eggs
50 g SteviaSweet Crystal
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
0.5 tbsp SteviaSweet Crystal