Ok, so the recipe still calls for sugar but there is no oil or butter. Sally’s Baking Addiction substitutes banana (very ripe) and 0% plain Greek yoghurt to make a moist but lower fat cupcake. The peanut butter chips and chocolate chips are optional if you would like to reduce the sugar a bit more. Chocolate and peanut butter with a bit less guilt, gotta love that!
Chocolate Peanut Butter Swirl Cupcakes
- 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)
- 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.