1/3 cup Dark cocoa powder (Hershey's Special Dark)
1 1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
2 Bananas (overly ripe)
1 cup Nonfat plain Greek yogurt
1 tablespoon Stevia nectar
4 tablespoons Natural peanut butter
2 tablespoons Mini chocolate chips for topping (or any other topping)
Preheat oven to 350 degrees.
Place bananas in a mixing bowl and mash them until smooth. Add the Greek yogurt, eggs, extracts and Stevia nectar.
In a separate small bowl, combine all of the dry ingredients and whisk together to combine.
Pour the dry ingredients into the wet mixture and mix until combined
In a prepared muffin tin lined with cupcake liners, divide the batter among the 12-muffin tin, filling each about 2/3 full. Sprinkle the top of each muffin with a pinch of mini chocolate chips.
Bake for 12-15 minutes, until an inserted toothpick comes out clean from the center of the cake. Let them cool on a cooling rack for 15 minutes before eating. Store in the fridge for maximum freshness.
Option: Warm the muffin in the microwave for 15 seconds, then spread a teaspoon of peanut butter on top (additional 31 calories, 2.5 fat grams, 0.5 carbs, 0.5 sugar)