Chocolate Banana Mini Cupcakes with Peanut Butter Frosting

They won’t believe these rich, moist fudgy cupcakes are sneakily healthy. Just 47 calories, or WW 2 SP each for mini sized…or skip the frosting for 1 SP mini or 4 SP full sized chocolate breakfast muffins!

No Reviews


Adjust Servings
3/4 cup flour
1/3 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon table salt
3 small ripe bananas mashed (1 ½ cups)
1/4 cup low-fat Greek yogurt
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
Cooking spray
Fluffy Peanut Butter Frosting
1 cup light whipped topping
6 tablespoons powdered peanut butter


Preheat oven to 350. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a small bowl. Combine mashed bananas yogurt, sugar, egg, and vanilla extract in a large bowl.
Mark as complete
Fold dry ingredients into wet until just combined. Coat a 24 mini-muffin tin with cooking spray (or line with cupcake liners) and fill with batter. Bake for 13 minutes or until a toothpick inserted in the center comes out clean. OR make 6 regular sized cupcakes and bake for 20-23 minutes.
Mark as complete
Cool to room temperature. To make frosting, beat together whipped topping and powdered peanut butter until light and fluffy (add a bit of water or milk if desired to thin) Frost cupcakes and chill until ready to serve.
Mark as complete

Leave a Reply