Awhile ago, i was perusing the Beachbody blog and was searching through sweet recipes to cure me. These CHOCOLATE MUFFINS caught my eye. Upon reading the ingredients, i realized i had all but one ingredient on hand - you guessed it - the chocolate. I had to go to the store and buy the dark chocolate chips. You don't even wanna know what happened next - BUT - i have to confess, every night i would go in the bag of chocolate chips and eat a handful of them. It's ridiculous, i know. Over time, the entire bag was gone and i still hadn't made any muffins. So - back to the store and this time - i used self control, made the muffins and haven't touched the chips since. (insert round of applause here). These dark chocolate muffins are delicious and surprisingly healthy. XO
FLOURLESS BROWNIE MUFFINS
Total Time: 22 min.
Prep Time: 20 min.
Cooking Time: 12 min.
Yield:12 servings, 1 cupcake each
Ingredients:
1 (15 oz.) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
½ cup pure maple syrup
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted
1 tsp. pure vanilla extract
1/3 cup dark chocolate chips
Preparation:
1. Preheat oven to 350° F.
2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Divide batter among 12 prepared muffin cups.
5. Top each muffin with about four chocolate chips; push into batter.
6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
7. Cool completely and enjoy!
