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!
Preheat the oven to 375 degrees F. 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 until there are no big lumps. Stir in the sugar, egg whites, Greek yogurt, and vanilla extract.
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.
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.
Bake for 18 to 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.
Serve and enjoy!
Muffins stay fresh in an airtight container at room temperature for up to 5 days.
- 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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