Dark Chocolate Peanut Butter Swirl Banana Muffins

Preheat the oven to 375 F. Line 16 muffin cups with paper liners and set aside.

In a small bowl, whisk together whole wheat flour, cocoa powder, salt, baking soda, and baking powder. Set aside.

In a large bowl, mash the bananas. Whisk in the brown sugar, egg, egg white, Greek yogurt, and vanilla extract. Mixture will be slightly lumpy.

Using a rubber spatula, gently stir the dry ingredients into the wet ingredients. Fold in the chocolate chips.

Fill the muffin cups ⅔ of the way full with batter. Spoon ½ tablespoon of the melted peanut butter on top of the batter. Using a knife or a toothpick, swirl the peanut butter into the batter. Sprinkle with peanut butter chips.

Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool for 3 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room-temperature for up to 3 days.

Adapted from Sally’s Baking Addiction.