For the yogurt mixture
8 oz. plain Greek yogurt (lactose-free)
½ cup sugar
1 small banana, puréed (mashed is fine)
1 egg
1 tsp. vanilla
8 oz. semisweet chocolate chips
For the chocolate mixture
1 ½ cups all-purpose flour
1/3 cup cocoa
1 cup sugar
1 tsp. baking soda
½ tsp. salt
2 large bananas, puréed (mashed is fine)
1/3 cup oil
1 tsp. vanilla
Preheat oven to 350 °F.
For the yogurt mixture
Beat yogurt and sugar together.
Add banana, egg and vanilla and mix together until combined.
Stir in chocolate chips and set aside.
For the chocolate mixture
Sift together flour, cocoa, sugar, soda and salt using a wire whisk.
Add bananas, oil and vanilla and mix together on low until combined.
Use a large scoop to fill cupcake liners with batter.
Repeat by topping the cupcake batter with the yogurt mixture.
Bake for about 30-35 minutes or until done.
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