Double Dark Chocolate Peanut Butter Swirl Muffins

This amazing recipe comes from Sally’s Baking Addiction

Dark chocolate muffins with melty dark chocolate chips and a peanut butter swirl on top. They are made with Greek yogurt (instead of oil or butter) which adds protein and lowers the fat content, plus half whole wheat flour to up the healthy fiber. Oh, and only 1/2 cup of sugar in the whole recipe.

I really like what Sally says about these decadent (healthy) muffins: “I firmly believe that chocolate is good for the soul, protein is necessary for our fabulous thigh muscles, and the peanut butter keeps our hair, skin, and smiles glowing.”

These uber-chocolate muffins are definitely good for the mind, body, and soul.

Double Dark Chocolate Peanut Butter Swirl Muffins

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x

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Ingredients

Scale 1x2x3x

• 2 large or 3 small very ripe bananas, mashed (about 1 cup – the riper, the better)
• 1/2 cup + 2 Tablespoons granulated sugar
• 1 egg (or 2 egg whites)
• 3/4 cup nonfat plain 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 good quality dark chocolate chips, chopped
• 1/4 cup creamy peanut butter, melted
• Chopped salted peanuts (optional)

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Instructions

1. Preheat the oven to 375 degrees F. In a large bowl, mash the bananas, then stir in the sugar, egg, yogurt and vanilla extract.
2. Either sift or whisk together the dry ingredients–or make sure to smash the cocoa to make sure you have no lumps of dry cocoa in your batter.
3. Add the dry ingredients to the wet and stir until fully mixed and no lumps of cocoa are apparent. The batter will be quite thick.
4. Chop the chocolate chips (I did this for better distribution across the cupcakes because my chips are rather large … you can skip this part if you like), then fold them into the batter.
5. Line a cupcake pan with silicon liners or spray with cooking spray, then spoon the batter into the cups, dividing it as equally as you can amongst the 12. (The muffin cups will be full.)
6. Pour about a teaspoon of the melty peanut butter on top of each muffin and swirl it around with a toothpick or knife. If you like, sprinkle with chopped peanuts (I sprinkled half with peanuts and left half of them “plain”). Bake at 375 for 18 – 25 minutes or until a toothpick inserted in center comes out clean. Let them cool for a few minutes before attempting to eat them.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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Nutrition

• Serving Size: 1 cupcake
• Calories: 175
• Fat: 5 grams

This recipe was shared at Foodie Friends Friday, Saturday Spotlight, Weekend Potluck, Mop it Up Monday, Clever Chicks Bloghop and Tried & True Recipes.