• Prep Time: 20 mins
  • Cooking Time: 25 mins
  • Serves: 12 cupcakes

Double Dark Chocolate Peanut Butter Swirl Muffins

  • Recipe Submitted by on

 Ingredients List

  • 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)


Preheat the oven to 375 degrees F. In a large bowl, mash the bananas, then stir in the sugar, egg, yogurt and vanilla extract.

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.

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.

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.

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.)

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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