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Skinny Chocolate Peanut Butter Swirl Cupcakes Recipe

   
 

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     Skinny Chocolate Peanut Butter Swirl Cupcakes

Category   Desserts - Breads
Sub Category   None

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
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
1/4 cup creamy peanut butter, melted
1/3 cup peanut butter chips

Instructions
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.


Originally Submitted
5/18/2013





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