Skinny Chocolate Peanut Butter Muffin Cakes Recipe

Name: Skinny Chocolate Peanut Butter Muffin Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Whole Wheat Pastry Flour; 1/2 cups Unsweetened Cocoa Powder; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1 cup Low Fat Or Fat Free Ricotta Cheese; 2 Eggs; 2 cups Splenda Or Baking Stevia, Divided; 1-1/2 teaspoon Vanilla Extract, Divided; 3/4 cups Unsweetened Vanilla Almond Milk; 3/4 cups Peanut Butter Chips, Plus More For Sprinkling; 1/4 cups Low-fat Or Fat-free Cream Cheese; 1/4 cups Natural, Creamy Peanut Butter

Servings: persons

2 cups Whole Wheat Pastry Flour
1/2 cups Unsweetened Cocoa Powder
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoons Salt
1 cup Low Fat Or Fat Free Ricotta Cheese
2 Eggs
2 cups Splenda Or Baking Stevia, Divided
1-1/2 teaspoon Vanilla Extract, Divided
3/4 cups Unsweetened Vanilla Almond Milk
3/4 cups Peanut Butter Chips, Plus More For Sprinkling
1/4 cups Low-fat Or Fat-free Cream Cheese
1/4 cups Natural, Creamy Peanut Butter

1
1. Preheat oven to 350F and spray a muffin tin with cooking spray.
2
2. In a medium bowl, mix together the whole wheat pastry flour, cocoa powder, baking powder, baking soda and salt. Set aside.
3
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.
5
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!

1027

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups Whole Wheat Pastry Flour, 1/2 cups Unsweetened Cocoa Powder, 2 teaspoons Baking Powder, 1 teaspoon Baking Soda, and more.

Yes, Skinny Chocolate Peanut Butter Muffin Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Skinny Chocolate Peanut Butter Muffin Cakes

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