Skinny Chocolate Peanut Butter Swirl Cupcakes

I feel like my baking rate has gone down significantly, which is likely due to trying not have as many sweets lying about to tempt me. But when I saw these skinny cupcakes on Sally’s Baking Addiction, I knew they were destined to be made in my oven. After all, I never miss an opportunity for some peanut butter and chocolate lovin’. However, even thought they are titled as “cupcakes” I actually ate them more often in the morning than as a dessert. So they can either be a treatful breakfast, or a healthier dessert.

Skinny Chocolate Peanut Butter Swirl Cupcakes

Two years ago: Irish Car Bomb Brownies


Makes 12 cupcakes


2 large very ripe bananas, mashed (about 1 cup)

1/2 cup sugar

2 egg whites

3/4 cup Greek yogurt (I used 0% vanilla Chobani)

2 tsp vanilla extract

1/2 cup white 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 chocolate chips

1/4 cup creamy peanut butter, melted

1/3 cup peanut butter chips


  1. Preheat the oven to 375 degrees. Line a muffin tin with baking cups. Set aside.
  2. In a large bowl stir together the banana, sugar, egg whites, Greek yogurt, and vanilla extract.
  3. InΒ  a medium bowl, sift together the flours, cocoa powder, salt, baking soda and baking powder. Slowly stir into the wet ingredients, being careful not to overmix. Fold in chocolate chips.
  4. Divide the batter between the 12 muffin cups. 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 remaining cupcakes.
  5. 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.

Source: Sally’s Baking Addiction


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