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Categories:
flour cocoa kosher salt baking soda baking powder bananas brown sugar egg egg white Greek yogurt vanilla chocolate chips peanut butter butter
Viewed: 4 - Published at: 3 years agoIngredients
- 1 cup White Whole Wheat Flour
- 1/2 cups Unsweetened Dark Cocoa Powder
- 1/2 teaspoons Kosher Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 2 Ripe Bananas, Peeled
- 1/2 cups Brown Sugar
- 1 Large Egg
- 1 Large Egg White
- 3/4 cups Greek Yogurt
- 2 teaspoons Vanilla Extract
- 1/2 cups Dark Or Bittersweet Chocolate Chips
- 1/2 cups Creamy Peanut Butter, Melted
- 1/3 cups Peanut Butter Chips
Method
- Preheat the oven to 375 F. Line 16 muffin cups with paper liners and set aside.
- In a small bowl, whisk together whole wheat flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
- In a large bowl, mash the bananas. Whisk in the brown sugar, egg, egg white, Greek yogurt, and vanilla extract. Mixture will be slightly lumpy.
- Using a rubber spatula, gently stir the dry ingredients into the wet ingredients. Fold in the chocolate chips.
- Fill the muffin cups 2/3 of the way full with batter. Spoon 1/2 tablespoon of the melted peanut butter on top of the batter. Using a knife or a toothpick, swirl the peanut butter into the batter. Sprinkle with peanut butter chips.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool for 3 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room-temperature for up to 3 days.
- Adapted from Sally's Baking Addiction.
