Chocolate Chickpea Muffins
Original recipe: allwaysdelicious.com
INGREDIENTS:
- 1 15-ounce can of garbanzo beans, rinsed and drained
- 3 large eggs
- ½ cup honey (or alternative low-sugar liquid sweetener)
- 1/3 cup unsweetened cocoa powder
- 1 banana
- 1 teaspoon baking soda
- 3 tablespoons coconut oil melted
- 1 teaspoon pure vanilla extract
- ½ teaspoon cinnamon
- ¼ cup mini semisweet chocolate chips or 2 tablespoons mini semisweet chocolate chips plus 2 tablespoons cacao nibs (optional)
DIRECTIONS:
- Preheat the oven to 350ºF. Spray a 12-cup muffin tin with baking spray.
- In a blender, combine the garbanzo beans, eggs, honey, cocoa powder, banana, coconut oil, baking soda, vanilla, and cinnamon and blend until smooth.
- Stir in the chocolate chips and cacao nibs (if using), and mix to incorporate. The batter will be very runny.
- Pour or spoon the batter into the prepared muffin tin, filling each well about ¾ full.
- Bake for 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
PRO-TIPS:
- I transferred the mixture from my Nutri blender to a 4-cup measuring cup with a spout before stirring in the chocolate chips and cacao nibs. This made it easy to pour the batter into the muffin tin.
- The first time I made these, I used paper muffin liners, but the muffins were so moist that they really stuck to the paper. I had a much better result spraying the muffin tin with cooking oil spray.
- I found variations of this recipe all over the internet, but I don’t know where it originated. Possibly beachbody.com? I added my own twists but took inspiration from the basic recipe floating around the internet.
Nutrition Facts: based on 1 muffin
- Fiber – 3g
- Carbohydrates – 24g
- Protein – 4g
- Fat– 7g
- Calories– 170kcal
- Cholesterol– 47mg
- Sodium– 176mg
- Sugar– 17g
Back to May 2024 NewsletterSign Up For The IDS Monthly Newsletter!
