And, we brunch with these Banana French Toast Pupcakes. Homecoming season may look a little different this year. However, one thing stays the same. We pups are gonna take part in a little brunch behavior. Especially, since me haven’t seen each other in a while.
So, here’s the recipe to these Banana French Toast Pupcakes; the star of this year’s brunch menu. Dedicated to those pups who are all about homecoming season and the brunch vibes that go with them.
And, let’s keep the homecoming season brunch vibes going. Share your Banana French Toast Pupcakes on Instagram and tag @pupcakesugar.
Checkout the recipe below
After you’ve tried this recipe please share it with us @pupcakesugar on Instagram, Facebook, Twitter, or all three. We’d love to see how they turned out for you.
Yields
- 12 Mini Pupcakes
Ingredients
Banana French Toast Pupcakes
- 1/2 Cup Whole Wheat Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Ground Cinnamon
- 1 Tablespoon Olive Oil
- 1 Tablespoon Pure Maple Syrup
- 1 Pureed Banana (1 Medium to Large Sized Banana)
- 3 Tablespoons Plain Yogurt
- 1 Tablespoon Water
- 1 Egg
“Whipped Cream” Frosting (Optional)
- 1 Cup Pureed White Sweet Potato (1 Large White Sweet Potato)
- 1 Teaspoon Pure Maple Syrup
Instructions
Banana French Toast Pupcakes
- 1Preheat oven to 350° F. Line 12 1.75-inch mini-muffin pan with paper bake cups and set aside.
- 2In small bowl mix together, flour, baking powder, and ground cinnamon. Set aside.
- 3Peel one banana and cut it into 6 to 8 pieces. Place banana pieces in blender. Blend until completely smooth.
- 4In a large mixing bowl add olive oil, maple syrup, pureed banana, yogurt, water, and egg. Beat on medium speed about 2 minutes or until combined.
- 5Add dry ingredients into the mixture and blend for approximately 2 minutes until well mixed.
- 6Fill each cupcake liner with 1 tablespoon of pupcake mix.
- 7Bake pupcakes for 12 – 15 minutes. Pupcakes are done when you can stick a toothpick into the cake and it comes out clean. The top of the pupcake should also be firm. If pupcakes aren’t done after 12 – 15 minutes, let them bake for another 2 – 3 minutes. Remove from pan and cool on wire rack.
- 8Pipe or spread “whipped cream” frosting on each pupcake (optional).
“Whipped Cream” Frosting (Optional)
- 1Pour approximately 1-inch of water into a pot fitted for a steamer. Place the steamer on the pot and then place the white sweet potato into the steamer.
- 2Turn the burner on medium heat. Let the white sweet potato steam for 25 – 35 minutes. The white sweet potato is done when you can stick a fork completely through the potato.
- 3Remove potato from the steamer and peel the skin immediately. The white sweet potato will still be hot. Make sure to use a knife and fork to peel it.
- 4Cut the white sweet potato into 1-inch cubes. Place in the blender. Add 4 tablespoons of the water from the pot to enhance the flavor and maple syrup.
- 5Blend the ingredients until creamy.
- 6Remove mixture from the blender and place in a sealed container.
- 7Refrigerate the mixture overnight.
- 8Pipe or spread “whipped cream” frosting on each pupcake.
Notes
Pupcake Sugar in no way provides any warranty, express or implied, relating to any recipes on this website. The recipes are based on Sugar’s personal experiences with them. Please be aware that your pup may have allergies or other conditions that may make the recipes not suitable for their lifestyle— consult with your vet as needed or roll with your judgment as the pet parent in charge. Pupcake Sugar is not liable for upset tummies or any other outcomes of experimenting with our recipes on this site.
