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Indulge your sweet tooth with these minty chocolate muffins made from good-for-you ingredients. These wonderful chocolate muffins are not made with flour but instead chickpeas! It might sound odd but many people cannot tell the difference – the muffins are light in texture and delicious! These can be made as 24 mini-muffins or 12 regular muffins. The mini muffins are nice if you are going to a brunch and want to bring a dish.

Chocolate Peppermint Muffins Plated

They also freeze nicely. I make my snacks for work ahead of time and then freeze them until needed!! Healthy snacks are really important to losing weight and not overeating. I always struggled with this and depended too much on protein and carbs bars – that actually turned to fat. Now I have a baking morning where I make healthy treats and freeze them. When I need a treat I just take it out of the freezer. I also use plain greek yogurt with berries and apples with almond butter as a treat. Below are Oatmeal Muffins, Zucchini Muffins, and Chocolate Peppermint Muffins. My muffins tend to collapse a bit after taking out of the oven but they are still delicious!!

Variety of snacks

This recipe came from The Beachbody Blog and is part of the 21-Day Challenge and you will want to follow their recipe for accurate conversion of containers.

Chocolate Peppermint Muffins out of the oven

1 (15-oz) can chickpeas, rinsed and drained

Wet Ingredients:
3 large eggs
Β½ cup raw honey, local
3 Tbsp. coconut oil, melted
Β½ tsp. pure peppermint extract

Dry Ingredients:
1/3 cup unsweetened cocoa powder
1 tsp. baking soda

Preheat your oven to 350Β° F. Prepare 24 mini-muffin cups by either lightly spraying with non-stick spray or mini muffin paper liners.

Place the chickpeas in a food processor and blend until smooth. Then slowly add the wet ingredients blending into the chickpeas. Slowly add the dry ingredients and blend until smooth.

Divide the batter among the 24 mini-muffin cups. Bake for 15 – 25 minutes, or until toothpick inserted in center comes out clean.

Chocolate Peppermint Muffins Plated front view

12 thoughts on “Mini Chocolate Muffins with a Hint of Peppermint

    1. Bernice says:

      They are delicious!!

  1. chefceaser says:

    Reblogged this on Chef Ceaser.

    1. Bernice says:

      Thank you for reblogging!!

  2. I love making those chocolate peppermint muffins! I even adapted that recipe for lemon blueberry muffins and chocolate peanut butter ones. You can substitute almond or walnut oil for the coconut oil with no variation in texture.

    1. Bernice says:

      Thanks for sharing those tips! I always have almond and walnut oil – good to know I can substitute for the coconut oil! Lemon blueberry would be yummy!! And Chocolate peanut butter!!

  3. My wife is baking today for her VFW Ladies Auxiliary. So I’m salivating again over this dessert.

    1. Bernice says:

      Sounds wonderful!!

  4. Sophie33 says:

    I made these tasty beauties & you can’t taste the chickpeas at all! I used lavender honey in here! Superb! x

    1. Bernice says:

      Isn’t it amazing that you would not know there was chic peas instead of flour! I never had lavender honey – sounds lovely!

      1. Sophie33 says:

        It is really tasty smeared on some good sourdough toasted bread with a good yummy butter too! x or to use into marinades!

      2. Bernice says:

        That sounds wonderful!!

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