Chocolate Banana Mini Cupcakes with Peanut Butter Frosting
easy
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!
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Ingredients
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 |
Directions
1.
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.
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2.
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.
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3.
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.
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