Directions

  1. Preheat oven 375°F. Line large muffin cups with paper liners.
  2. Place all the ingredients into food processor or blender. Cover; blend until smooth. Fill muffin cups one-half full.
  3. Bake 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
  4. Cool 10 minutes; remove from pan to a wire rack to cool completely.
  5. Spoon a rounded teaspoon of whipped topping on each cupcake, place 2 banana dippers on each side of whipped topping, and serve.