Chocolate Banana Mini Cupcakes with Peanut Butter Frosting


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4.58 from 7 votes

Chocolate Banana Mini Cupcakes with Peanut Butter Frosting

They won't believe these rich, moist fudgy cupcakes are sneakily healthy. Just 47 calories, or WW 2 SP each for mini sized...or skip the frosting for 1 SP mini or 4 SP full sized chocolate breakfast muffins!
Course: Dessert



  • 3/4 cup flour
  • 1/3 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp table salt
  • 3 small ripe bananas mashed (1 ½ cups)
  • 1/4 cup low-fat Greek yogurt
  • 1/3 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • Cooking spray

Fluffy Peanut Butter Frosting

  • 1 cup light whipped topping
  • 6 tbs powdered peanut butter


  • Preheat oven to 350. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a small bowl. Combine mashed bananas yogurt, sugar, egg, and vanilla extract in a large bowl.
  • Fold dry ingredients into wet until just combined. Coat a 24 mini-muffin tin with cooking spray (or line with cupcake liners) and fill with batter. Bake for 13 minutes or until a toothpick inserted in the center comes out clean. OR make 6 regular sized cupcakes and bake for 20-23 minutes.
  • Cool to room temperature. To make frosting, beat together whipped topping and powdered peanut butter until light and fluffy (add a bit of water or milk if desired to thin) Frost cupcakes and chill until ready to serve.

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