Low Fat Banana Pudding Cupcake

Indulge in the guilt-free sweetness of Low Fat Banana Pudding Cupcakes, a healthier twist on a classic Southern favorite! Bursting with natural banana flavor and a moist, fluffy base, these cupcakes are made with ripe bananas, unsweetened applesauce, and nonfat Greek yogurt for a lightened-up treat. Topped with creamy, low-fat vanilla pudding and crowned with a classic vanilla wafer, each bite delivers the perfect balance of nostalgia and wholesome goodness. Easy to make in just 40 minutes, this recipe is ideal for satisfying your sweet tooth without derailing your diet. Whether served as a quick dessert or a crowd-pleasing party treat, these cupcakes are sure to impress—with all the flavor but none of the guilt!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Step 2

In a medium bowl, mash the ripe bananas until smooth.

Step 3

In another large bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 4

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.

Step 5

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Step 6

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 7

Remove from the oven and allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 8

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.

Step 9

Once the cupcakes are completely cool, spread a generous tablespoon of the pudding over each cupcake.

Step 10

Garnish each cupcake with a vanilla wafer cookie on top.

Step 11

Serve immediately or refrigerate the cupcakes until ready to serve to keep the pudding stable.

Step 12

Enjoy these deliciously moist, low-fat banana pudding cupcakes!

Nutrition Facts

Serving size	(1513.4g)

Amount per serving	% Daily Value*
Calories	2336.3

Total Fat 16.3g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 25.6mg	0%
Sodium 3557.6mg	0%
Total Carbohydrate 489.9g	0%
Dietary Fiber 15.1g	0%
Total Sugars 259.1g
Protein 58.9g	0%

Vitamin D 239.9IU	0%
Calcium 922.4mg	0%
Iron 9.3mg	0%
Potassium 2308.6mg	0%

*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.

Source of Calories

Fat: 6.3%

Protein: 10.1%

Carbs: 83.7%