Banana Cupcakes

Preheat oven to 375°F. Coat muffin cups with nonstick cooking spray or line with paper baking cups.

In a large mixing bowl, beat sugar, shortening, applesauce, eggs and vanilla until blended.

Add flour, salt, baking powder, soda, water, and ripe bananas; beat on medium speed until blended.

Fill muffin cups ⅔ full and bake 20 to 25 minutes, or until golden brown.

Remove from pans and cool.

Combine confectioners’ sugar, milk and margarine. Mix until smooth consistency and drizzle over cupcakes.

Variations: For bananas, substitute 2 cups shredded zucchini and add 1 teaspoon cinnamon. Add chopped nuts if desired. Tip: Over-ripe bananas can be peeled and frozen in a plastic container or freezer bag. Remove from freezer and thaw before using in recipe.

(1 cupcake without icing) 151 cal, 5 g fat, 30 mg chol, 154 mg sodium, 25 g carbo, 1 g fiber, 2 g pro, 27 mcg folate.

Muffins are a great snack or make a great on-the-go breakfast. Try out these other muffins that will make everyone want more:

• Whole Grain Cranberry Orange Muffins 
• Pumpkin Chocolate Chip Muffins
• Blueberry Muffins with Cinnamon Streusel Topping

Love taking your snacks on the go? Check out these other amazing snacks that are easy and healthy!