You cannot go wrong with the sweetness of bananas and pears combined with rich dark chocolate. Add to that delicious chai spices, and you have a cupcake that ultimately melts in your mouth. Now imagine this delectable treat has only 92 calories and 2g of fat per cake. You’re dreaming, right? NO! Indulge a bit with little to no guilt! You can thank us later.
Adapted from http://liberation2karina.wordpress.com
PER CAKE: 92 calories | Fat: 2g | Protein: 3g | Carb:15g | Fibre: 1.9g
Weight Watchers: 2pp!
Ingredients:
3 vanilla chai tea bags
1/3 cup boiling water
2 ripe bananas, mashed really well
1 large ripe pear, chopped finely
2 tablespoons low fat melted butter/coconut oil
1 egg
1/4 cup liquid egg whites
1/4 cup low fat vanilla greek yoghurt
2 tsp vanilla extract
1/2 teaspoon ground cinnamon
1/3 cup Natvia @natvianaturalsweetener/raw sugar
2 cups wholemeal self raising/whole wheat flour
2 teaspoons baking powder
1/3 cup dark/semi sweet chocolate chips
Frosting:
4 tablespoons brewed black chai tea
4 tablespoons unsweetened vanilla almond milk
Sprinkle ground cinnamon
3/4 cup Natvia icing mix (sub with icing/confectioners sugar)
Directions:
- Preheat oven to 180°C. Spray 2 muffin tins (to make 20 cakes) with spray oil and wipe over with paper towel.
- Place the tea bags in the boiling water and set aside to brew.
- In a large sized bowl, mix together the banana, pear, butter/oil, egg, egg whites, yoghurt, vanilla, cinnamon and Natvia/sugar, and whisk to combine.
- Add in flour and baking powder, stirring to mix (do not over beat).
- Squeeze tea bags until completely dry of tea into brewed water, and pour tea into batter. Mix well.
- Fold through chocolate chips.
- Pour batter into prepared trays.
- Bake in pre-heated oven for approximately 25 – 30 mins, or until golden brown on top and cooked through when tested with a toothpick.
- While cakes are baking, mix together frosting ingredients. Frosting should be slightly runny, however add more sugar for a thicker consistency if you wish.
- Transfer cakes onto wire racks to cool.
- Once cooled, drizzle with frosting.
Yields 20 cakes
