Skinny Chocolate Peanut Butter Swirl Cupcakes
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 large very ripe bananas, mashed (about 1 cup - the riper, the better)1/2 cup granulated sugar2 large egg whites3/4 cup greek yogurt (low fat or nonfat, vanilla or plain, or regular yogurt)2 teaspoons vanilla extract1/2 cup whole-wheat flour1/2 cup all-purpose flour1/2 cup unsweetened cocoa powder1/2 teaspoon salt1 teaspoon baking soda1 teaspoon baking powder1/2 cup dark chocolate chips (or semi-sweet)1/4 cup creamy peanut butter, melted (natural peanut butter is OK, do not use powdered peanut butter)1/3 cup peanut butter chips (optional)
1. Preheat the oven to 375F degrees. Line a muffin tin with baking cups. Set aside.
2. In a large bowl mash the bananas with a fork or use a hand mixer. Mash them very well – no big lumps. Stir in the sugar, egg whites, greek yogurt, and vanilla extract.
3. Sift* the flours, cocoa powder, salt, baking soda and baking powder. Slowly stir in the wet ingredients, being careful not to overmix. Fold in chocolate chips. The batter will be a little chunky.
4. Divide the batter between the 12 muffin cups – fill them all the way to the top. Take 1 teaspoon of melted peanut butter and spoon it on top of the batter. Swirl it around with a knife or a toothpick. Sprinkle with peanut butter chips. Repeat with all 12 cupcakes.
5. Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for 3 minutes, then transfer to a wire rack to cool completely. Muffins stay fresh in an airtight container at room temperature for up to 5 days.
Serving Size: Makes 12 cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user KRPARK2.
2. In a large bowl mash the bananas with a fork or use a hand mixer. Mash them very well – no big lumps. Stir in the sugar, egg whites, greek yogurt, and vanilla extract.
3. Sift* the flours, cocoa powder, salt, baking soda and baking powder. Slowly stir in the wet ingredients, being careful not to overmix. Fold in chocolate chips. The batter will be a little chunky.
4. Divide the batter between the 12 muffin cups – fill them all the way to the top. Take 1 teaspoon of melted peanut butter and spoon it on top of the batter. Swirl it around with a knife or a toothpick. Sprinkle with peanut butter chips. Repeat with all 12 cupcakes.
5. Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for 3 minutes, then transfer to a wire rack to cool completely. Muffins stay fresh in an airtight container at room temperature for up to 5 days.
Serving Size: Makes 12 cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user KRPARK2.
Nutritional Info Amount Per Serving
- Calories: 222.0
- Total Fat: 8.2 g
- Cholesterol: 1.3 mg
- Sodium: 360.4 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 3.5 g
- Protein: 6.7 g
Member Reviews