Monday, May 11, 2015

{Healthier} Chocolate Peanut Butter Swirl "Cupcakes"

{Healthier} Chocolate Peanut Butter Swirl "Cupcakes"
Are these muffins? Are these cupcakes? Are they some sort of healthier hybrid?? We may never know. But-for simplicity's sake...we'll call them cupcakes. Even though they have no frosting...and are actually acceptable for breakfast...

...just....go with me on this.
{Healthier} Chocolate Peanut Butter Swirl "Cupcakes"
These cupcakes are made with whole wheat flour, Greek yogurt, egg whites, TWO bananas, and  swirl of peanut butter (or-in my case-homemade almond peanut butter). They also have unsweetened cocoa powder and dark chocolate chips which are perfectly fine. And...and I mean...there's also a little bit of all purpose flour, sugar, and some peanut butter chips. But not much of them! So I definitely still ate these as my healthy snack and for breakfast. (Not that I've never eaten a full on cupcake or cookie for breakfast...I have...I just, ya know, felt semi-bad about it.)
{Healthier} Chocolate Peanut Butter Swirl "Cupcakes"
My brother and I were big fans of these--which makes sense. They combine chocolate, banana, and peanut butter. Which we love. Our only complaint is a wish that there was more peanut butter sooo---if you wanna be extra generous with your peanut butter swirl...I certainly would approve. Michael didn't adore these (he thought they were fine), largely because they have a fairly obvious banana flavor and he is not a banana fan. But that's ok! They're so moist and soft and there's gooey chocolate chips (if you're smart and eat these warm) and a bit of peanut butter and just...mmm. They're delicious enough that I don't mind not sharing!

{Healthier} Chocolate Peanut Butter Swirl "Cupcakes"

{Healthier} Chocolate Peanut Butter Swirl "Cupcakes"
Makes 12 "cupcakes".
  • 2 large (very ripe) bananas, thoroughly mashed--about 1 cup
  • 1/2 cup granulated sugar
  • 2 egg whites
  • 3/4 cup Greek yogurt (vanilla or plain, full fat, low fat, or no fat)
  • 2 tsp. vanilla extract
  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 cup dark or semisweet chocolate chips
  • approx. 1/4 cup creamy peanut butter (or homemade almond peanut butter), melted
  • Optional-About 1/3 cup peanut butter chips (or peanut butter filled chocolate chips)
  • Preheat oven to 375F degrees. Line a 12 cup muffin pan with cupcake liners.
  • Using a fork, potato masher, or hand mixer thoroughly mash bananas in a large bowl. Stir in the sugar, egg white, yogurt, and vanilla extract.
  • Either sift the flours, cocoa powder, salt, baking soda, and baking powder directly into the wet ingredients or whisk them vigorously together in a medium bowl before adding (just make sure there are no clumps).
  • Stir the dry ingredients into the wet until just combined. Mix in chocolate chips. Batter will be lumpy and thick.
  • Divide batter between the 12 muffin cups-filling up to the top. Take approx. 1 tsp. of melted peanut butter and place it on top of a filled muffin cup. Use a toothpick or knife to swirl it into the top of the cupcake. Sprinkle peanut butter chips on top. Repeat. 
  • Bake 18-20 minutes, until a toothpick inserted into the center of the cupcake comes out clean.
  • Let cool in pan for 5 minutes before transferring cupcakes to a wire rack to cool completely.
  • Store leftovers in an airtight container for up to 5 days.
{Healthier} Chocolate Peanut Butter Swirl "Cupcakes"
Making the swirl is kind of fun. True story.
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