Mini Chocolate-Banana & Peanut Butter Cupcakes

Mini Chocolate-Banana & Peanut Butter Cupcakes

Mini Chocolate-Banana & Peanut Butter Cupcakes
  • Prep Time:18 min
  •  Cook Time:13 min
  •  Serves:24


  • 3cup(s)all-purpose flour
  • 1cup(s)unsweetened cocoa powder
  • tsp baking powder
  • tsp baking soda
  • 1tsp table salt
  • small banana(s), ripe, mashed (about 1 1/2 cups)
  • 1cup(s) plain low fat Greek yogurt
  • 1cup(s) sugar, granulated
  • large egg(s)
  • tsp vanilla extract
  • 10 Tbs pmini chocolate chips
  • spray(s) cooking spray
  • cup(s) lite whipped topping, thawed
  • Tbsp salted creamy peanut butter, or unsalted


  1. Preheat oven to 350ºF.
  2. 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 ingredients until just combined; gently stir in chocolate chips.
  3. 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.
  4. 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. | SmartPoints: 3

Recipe source:

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

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