When Jason started to have stomach problems a couple of weeks back, he found this recipe under a heart-burn free diet recipes on about.com. I had all the ingredients on hand so I made them that same night and I think 3 times since. The below recipe made right around 12 or 13 cupcakes for us.
We don’t love A LOT of icing on our cupcakes. I made the icing as the below recipe says and only used half for a batch. The I froze it only to thaw it a week or so later when we made another batch.

Banana Cupcakes Ingredients:
1 c flour
1/2 teaspoon baking salt
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 granulated sugar
1/4 c butter
1 teaspoon vanilla extract
1/2 c mashed ripe bananas (I used a little more the second time around and they were more moist)
4 large egg whites
1/4 c fat free sour cream

Preheat oven to 350. Spray a 12 cup muffin tin with nonstick spray. In small bowl, stir together flour, baking soda, salt & cinnamon until well blended. In a large bowl, cream together the butter & sugar. Add vanilla and bananas to the butter/sugar mixture and beat thoroughly. Stir in half the flour mixture and the sour cream. Add the remaining flour mixture and stir until just combined. Spoon the batter into the muffin cups. Bake for 25-40 minutes or until toothpick inserted in a cupcake is clean. Cool for 15 mins before removing from pan and icing.

Cream Cheese Icing
1 1/2 c powdered sugar
8 oz fat free cream cheese, softened
1 teaspoon vanilla extract

Beat all the frosting ingredients together in a medium bowl until creamy. Spread frosting thinly over the cupcakes using knife or spatula. Enjoy!