Skinny Chocolate Peanut Butter Muffin Cakes

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   1. Preheat oven to 350F and spray a muffin tin with cooking spray.

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   2. In a medium bowl, mix together the whole wheat pastry flour, cocoa powder, baking powder, baking soda and salt. Set aside.

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   3. In a large bowl, whisk together the ricotta cheese, eggs, 1 3/4 cups Splenda, 1 teaspoon vanilla extract and almond milk.

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   4. Slowly fold the dry ingredients into the wet ingredients, followed by the peanut butter chips. Your dough will be very thick and almost like a cake batter. Yum.

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   5. In a separate small bowl, stir together the cream cheese, peanut butter, remaining 1/4 cup Splenda and remaining 1/2 teaspoon vanilla extract until well mixed.

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   6. Using an extra large cookie scoop (or just a plain old spoon), divide the batter evenly among the greased muffins tins, filling almost all the way to the top.

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   7. Drop 1/2 tablespoon of the cream cheese/peanut butter mixture on top of each muffins, and gently press it down so it sticks to the batter.

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   8. Sprinkle with extra peanut butter chips if desired and bake for 15 minutes, until an inserted toothpick comes out clean.

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   9. Let the muffins cool in the pan for 5 minutes (if you can resist) and then transfer to a cooling rack to finish cooling.

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    10. Devour!

* Per serving · 4 servings · Values may vary.