Friday, November 7, 2014

Flourless Brownie Muffins

 I used to dislike chocolate very much. Sweets in general were not the way to my heart... until that fateful day when i got pregnant - i haven't been able to put them down since and that was 4 years ago!! So, frankly - i will not have chocolate of any kind in my house with the exception of my beloved chocolate Shakeology due to my lack of self control.

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


Total Time: 22 min.
Prep Time: 20 min.
Cooking Time: 12 min.
Yield:12 servings, 1 cupcake each
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

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!

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