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.
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!!
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.
1 (15-oz) can chickpeas, rinsed and drained
3 large eggs
½ cup raw honey, local
3 Tbsp. coconut oil, melted
½ tsp. pure peppermint extract
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
Preheat your oven to 350° 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.