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Banana Spelt Cupcakes


Category: 
General / Recipes

I can remember the very specific moment I realized my kids will eat anything if it's in the shape of a cupcake or cookie. I took my son, Ollie, to a local doggie boutique and in a matter of 30 seconds, he managed to scarf down three dog biscuits because they looked like gingerbread cookies. Literally, these "treats" were as hard as a rock and totally made of nasty meat paste. He didn't care. He left the store asking for more.

Then, it hit me: I should never make regular cookies again. It was a paradigm shift for me, and ever since, if I make treats for the kids, I'll load 'em up with flax, pumpkin, chia seeds, whatever, because the kids will eat them.

However, the other day I was in charge of bringing cupcakes to Ollie's pre-school class for snack. I knew I couldn't make them too crazily healthy, because I didn't want the class of three-year-olds to revolt, but I still couldn't bring myself to buy cupcakes at the store or to use a box recipe. My son is wild as hell on a regular basis and he basically turns into a creature of darkness if given too much junk. The day after Halloween is like a horror movie at our house. But I digress...

So I ended up making these. And although they still have sugar, at least they have more fiber and nutrition than a box of Duncan Hines. The kids ate them and I felt like I hadn't contributed to anyone's ADHD.

BANANA SPELT CUPCAKES

(makes 24)
2 sticks butter (butter is one thing I never feel guilty about...check this link out to understand why)
2 ripe bananas
cup sour cream (Natural By Nature kind is the best!)
1 cups sugar
4 eggs
juice of a lemon
teaspoon vanilla
1 cup spelt flour
1 cup whole wheat flour
cup white wheat flour
2 teaspoons baking soda

Cream together butter and sugar. Add eggs, bananas, sour cream, lemon juice, and vanilla. Mix well. Combine all the dry ingredients in a bowl. Slowly mix in a little at a time. Pour into cupcake tins. Bake at 350 for 20 minutes or until a toothpick in the top comes out clean.
I frosted with a cream cheese frosting that I just sort of whipped together. 1 pack organic cream cheese, a dollop of sour cream, and some confectioners sugar (to your own taste) blended together with my immersion blender. Easy, and again, not exactly a health food, but at least no chemicals!