How To Make Chocolate Peanut Butter Swirl Cupcakes
Munch on these chocolate peanut butter cupcakes, made healthier with yogurt, wheat flour, and bananas, for a lightly guilt-free sweet treat!
Serves:
Ingredients
- 2ripe bananas,(about 1 cup), mashed
- ½cupgranulated sugar
- 2large egg whites
- ¾cupGreek yogurt
- 2tsppure vanilla extract
- ½cupwhole-wheat flour,spooned and leveled
- ½cupall-purpose flour,spooned and leveled
- ½cupunsweetened cocoa powder
- ½tspsalt
- 1tspbaking soda
- 1tspbaking powder
- ½cupsemi-sweet chocolate chips,or dark chocolate
- ¼cupcreamy peanut butter,melted
- ⅓cuppeanut butter chips,optional
Instructions
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Preheat the oven to 375 degrees F. Line a muffin tin with baking cups. Set aside.
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In a large bowl, mash the bananas with a fork or use a hand mixer. Mash them very well until there are no big lumps. Stir in the sugar, egg whites, Greek yogurt, and vanilla extract.
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Sift the flour, cocoa powder, salt, baking soda, and baking powder. Slowly stir in the wet ingredients, being careful not to overmix. Fold in chocolate chips.
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Divide the batter between the 12 muffin cups, filling 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.
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Bake for 18 to 20 minutes or until a toothpick inserted into the middle comes out clean.
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Allow muffins to cool for 3 minutes then transfer to a wire rack to cool completely.
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Serve and enjoy!
Recipe Notes
Muffins stay fresh in an airtight container at room temperature for up to 5 days.
Nutrition
- Calories: 223.87kcal
- Fat: 10.30g
- Saturated Fat: 3.51g
- Trans Fat: 0.01g
- Monounsaturated Fat: 4.16g
- Polyunsaturated Fat: 1.75g
- Carbohydrates: 30.60g
- Fiber: 3.56g
- Sugar: 16.74g
- Protein: 7.11g
- Cholesterol: 2.39mg
- Sodium: 200.28mg
- Calcium: 57.29mg
- Potassium: 253.86mg
- Iron: 1.47mg
- Vitamin A: 0.58µg
- Vitamin C: 1.68mg
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