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Serves: 20
Total Calories: 171

2 cups flour
1 1/2 cups bananas mashed ripe (about 3 medium)
1 1/4 cups sugar
2 eggs
1/2 cup vegetable oil
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup pecans chopped (optional)
Buttercream Frosting Chocolate

Preheat oven to 375°. Line twenty muffin-pan cups with paper liners or grease cups.

In a large mixer bowl, place flour, bananas, sugar, eggs, oil, baking soda, vanilla and salt. At low speed, beat until blended. At medium speed, beat for 2 minutes. Add nuts if desired and beat just until blended. Fill paper liners two-thirds full.

Bake for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Remove cupcakes from muffin pans. Cool cupcakes on wire racks.

Frost and decorate if desired.

High Altitude Adjustments: At 6,000 feet, no adjustments needed.

Nutritional Facts:

Serves: 20
Total Calories: 171
Calories from Fat: 66

More Recipes from the Goodies To Go Cookbook:
Banana Cupcakes
Carrot Cupcakes
Chocolate Zucchini Cake