Banana Split Cupcakes

Name: Banana Split Cupcakes
Ingredients: 1 1/2 cups flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/3 cup oil; 1 (6 ounce) container vanilla yogurt; 3/4 cup sugar; 1 (8 ounce) can pineapple, drained; 1/2 cup chocolate chips; 1/4 cup maraschino cherry, drained and chopped; 1 1/2 bananas, in 1/4 inch slices; 1/4 cup salted peanuts

11 ingredients

6 steps

Ingredients

1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup oil
1 (6 ounce) container vanilla yogurt
3/4 cup sugar
1 (8 ounce) can pineapple, drained
1/2 cup chocolate chips
1/4 cup maraschino cherry, drained and chopped
1 1/2 bananas, in 1/4 inch slices
1/4 cup salted peanuts

Directions

1

Preheat oven to 350°F Grease or line 12 muffin tins.
2

In a large bowl, combine flour, baking powder, and salt. In a medium bowl, mix together the oil, yogurt, sugar, and vanilla until well combined. Add the wet ingredients to the dry ingredients and mix until just incorporated.
3

Gently fold in the pineapple, chocolate chips, and cherries. Add the banana slices and mix carefully.
4

Spoon the batter into the muffin tin, filling each almost to the top. Bake for 22 to 24 minutes until the cupcakes are lightly browned and a toothpick comes out clean.
5

Let the cupcakes cool in the pan for 10 to 15 minutes before transferring them to a cooling rack.
6

Serve either plain, warm with a scoop of ice cream. Store covered at room temperature.