Ingredients
Cooking spray
2 cups whole wheat pastry flour
1/2 cup Dutch-process cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
1/2 teaspoon salt
2 ripe bananas
2/3 cup creamy peanut butter (at room temperature)
1/2 cup nonfat plain Greek yogurt
1 cup 2% lowfat milk
½ cup packed light brown sugar
2 large eggs, beaten
1 tablespoon vanilla extract
1/3 cup semisweet chocolate chips
1 cup semisweet chocolate chips, melted
Directions
Preparation:
Preheat oven to 350°F. Coat a 22-mini muffin tin with cooking spray and set aside. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. In a small bowl, mash the bananas, using a potato masher or fork. In a large bowl, stir together peanut butter, yogurt, and milk until mixture is smooth. Add mashed bananas and sugar and stir until combined. Fold in the melted chocolate chips. Add the eggs, stirring until completely incorporated, and then stir in vanilla extract. Slowly add the flour mixture to the peanut butter mixture, stirring to combine. Gently fold the rest of the chocolate chips into the batter. Distribute the batter among the prepared muffin cups. Bake until the tops are browned and toothpick inserted in the center of a muffin comes out clean (about 15 minutes for mini muffins, 22 minutes for regular cupcake size muffins). Remove from the oven and allow to cool for 2 to 3 minutes. Then transfer the muffins to a wire rack to finish cooling for another 10 minutes. Makes 22 mini muffins
Nutrition information per serving:
Calories: 179
Fat: 8 g
Saturated Fat: 3 g
Cholesterol: 21 mg
Carbohydrates: 23 g
Protein: 5 g
Fiber: 3 g
Sodium: 153 mg