Ingredients
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3/4 cup(s) all-purpose flour
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1/3 cup(s) unsweetened cocoa powder
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1 tsp baking powder
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1 tsp baking soda
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1/4 tsp table salt
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3 small banana(s), ripe, mashed (about 1 1/2 cups)
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1/4 cup(s) plain low fat Greek yogurt
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1/3 cup(s) sugar, granulated
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1 large egg(s)
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1 tsp vanilla extract
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10 Tbsp mini chocolate chips
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4 spray(s) cooking spray
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1 cup(s) lite whipped topping
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3 Tbsp creamy peanut butter
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Instructions
- Preheat oven to 350ºF.
- In a small bowl, whisk together flour, cocoa powder, baking powder,
baking soda and salt.
In a large bowl, combine mashed bananas, yogurt, sugar, egg and vanilla
extract. Fold dry ingredients into wet ingredient until just combined;
gently stir in chocolate chips.
- Coat a 24 hole mini-muffin pan with cooking spray (or line with
cupcake liners) and fill each with a heaping tablespoon batter. Bake
until a toothpick inserted in center of a muffin comes out clean, about
13 minutes. Cool to room temperature in pan, about 45 minutes.
- Meanwhile, to make frosting, beat together whipped topping and
peanut butter by hand until light and fluffy. Frost each cupcake with a
rounded teaspoon frosting and chill until ready to serve. Yields 1
cupcake per serving.
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