24 serv 3 points Cook Up Comfort
¾ c all purpose flour
1/3 c unsweetened cocoa powder
1 t baking powder
1 t baking soda
¼ t fine salt
3 ripe small bananas, mashed
¼ c plain low-fat Greek yogurt
1/3 c sugar
1 lg egg
1 t vanilla extract
2/3 c semi-sweet chocolate chips
1 c frozen light whipped topping, thawed
3 T creamy peanut butter
Flaky sea salt optional
1. Preheat oven to 350
2. Whisk together flour through salt in small bowl. Mix together bananas through vanilla in large bowl. With rubber spatula, fold flour mixture into banana mixture just until combined; gently stir in chocolate chips.
3. Spray 24 minu cup muffin pan with nonstick spray or line with paper liners; fill each with 1 heaping tablespoon batter. Bake until toothpick inserted into center of muffin comes out clean, about 13 minutes. Let cool in pan on wire rack about 45 minutes.
4. Meanwhile, to make frosting, whisk together whipped topping and peanut butter until light and fluffy. Frost each cupcake with 1 rounded teaspoon of frosting; refrigerate until ready to serve. Sprinkle tops with a few grains of sea salt.
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