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
Preparation
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!
