No Sugar Baker’s Peanut Butter Chocolate Muffins

Peanut Butter Middle Ingredients:

8 Ounces Cream Cheese

½ C. All Natural Peanut Butter (No Sugar Added)

½ C. Swerve Granular

1 Egg

1 t. Vanilla

Cake Ingredients:

½ C. Vegetable Oil

1 C. Swerve Granular

½ C. Unsweetened Almond Milk

2 Eggs

1 T. Vanilla

2/3 C. Sour Cream

2 C. All-Purpose or Almond Flour

½ C. Unsweetened Cocoa Powder

1 ½ t. Baking Soda

½ t. Salt

2 C. Lily’s Dark No Sugar Added Chocolate Chips

Easy Directions:

In small mixing bowl, combine together all peanut butter middle ingredients and place in fridge to chill while you make the muffin batter.
In large mixing bowl, mix oil, Swerve and milk. Add in eggs and vanilla. Stir completely. Add in sour cream. When combined, add in flour, cocoa, baking soda and salt. Mix well. Add in chocolate chips.
Into each prepared cupcake paper lined muffin pan, scoop each tin until ½ full. Top each muffin with a tablespoon of peanut butter middle filling. Then, top each muffin with chocolate batter ensuring the top completely covers all peanut butter filling. I topped mine with a few extra chocolate chips!
Bake at 350 for 20-22 minutes.
This recipe makes about one dozen.

About the Author: Jayne Jones - America's No Sugar Baker

I got very sick and thought I was battling the common flu. That flu never let up. After weeks of feeling miserable, the Hubs dragged me to the emergency room. I’m embarrassed to tell you my blood pressure was sky high, something like 285/175 and my glucose levels were topping 600 (with 300 in my blood and another 300 spilled over into my urine count). They told me I was inches away from having a stroke, two detached retinas and if I didn’t change my way of life…….well, I had about 4 years to live...