Skinny Chocolate Peanut Butter Swirl Cupcakes

These dessert cupcakes are made with healthier alternatives and ingredients that are convenient and easy. No trips to a specialty grocery store. They are unbelievably fudgy, with subtle banana flavor, and a thick swirl of peanut butter as the frosting. They have 6 grams of protein each; full nutrition information available by visiting a calorie counting website and plugging in the ingredients

Skinny Chocolate Peanut Butter Swirl Cupcakes
Skinny Chocolate Peanut Butter Swirl Cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 2

    large very ripe bananas, mashed (about 1 cup - the riper, the better)

  • 1/2

    cup granulated sugar

  • 2

    large egg whites

  • 3/4

    cup greek yogurt (low fat or nonfat, vanilla or plain, or regular yogurt)

  • 2

    teaspoons vanilla extract

  • 1/2

    cup whole-wheat flour

  • 1/2

    cup all-purpose flour

  • 1/2

    cup unsweetened cocoa powder

  • 1/2

    teaspoon salt

  • 1

    teaspoon baking soda

  • 1

    teaspoon baking powder

  • 1/2

    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)

Directions

•Preheat the oven to 375F degrees. Line a muffin tin with baking cups. Set aside. •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. •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. •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. •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

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