Batter: • 2 Tbsp softened butter • 1 cup baking stevia • 1 1/2 cup whole wheat flour • 1 tsp baking powder • 1 tsp baking soda • 4 pcs over ripe mashed bananas • 1 egg • 2 Tbsp sour cream or almond milk Frosting: • 1 cup creamy peanut butter • 1 cup powdered stevia • 1/2 cup unsalter butter • 2 tablespoons almond milk

—> Preheat oven to 180 C. Combine the all purpose flour, baking powder, and baking soda in a bowl and set aside.

—> Cream butter and sugar until light and fluffy. Add egg, mashed banana, and sour cream. Slowly add in the flour mixture. Mix the batter just until everything is incorporated.

—> Line a 12 piece cupcake tray with 3 oz. cupcake liners and fill each 2/3 up with batter. This can be done using an ice cream scoop or any regular spoon.

—> Bake for 25 minutes or until a toothpick inserted at the center comes out clean. Let cool and enjoy your banana cupcakes.

—> for the frosting, either whisk or use an electric beater to combine everything together till fluffy, then pipe it on the cupcakes!