Who doesn’t love an ooey gooey chocolate chip muffin…and especially one that is guilt free?!? This easy recipe is perfect for when you are craving something sweet but still want it to be healthy. The humble chickpea is an incredibly versatile powerhouse of goodness. We were a bit apprehensive to try them in baked goods, but they are just as delicious in sweet recipes as they are in savory ones, and this has become one of our all-time favorite recipes to make! Chickpeas are an excellent source of protein and fiber, making them a wonderful post-ride treat or on-the-go travel snack. This recipe makes about a dozen mini muffins depending upon your pan size. ***They are so delicious that you might want to double the recipe!
• Coconut oil spray
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/2 cup unsweetened peanut butter (or other nut butter)
• 1 egg
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Tablespoons brown sugar or substitute 1/3 cup honey
• 2 teaspoons vanilla
• 1/3 cup dark chocolate chips
. Preheat the oven to 350°F.
. Prepare a mini muffin tin by coating it with the coconut oil spray.
. We take a little extra time to peel the chickpeas (for smoother texture) but it’s not necessary and doesn’t change taste.
. Puree all the ingredients except the chocolate chips in a food processor or a blender, and pulse until well mixed. Fold in chocolate chips, and spoon the batter into the prepared muffin tin.
. Bake the muffins for 15 to 18 minutes, or until a toothpick comes out clean.
You can freeze these in an airtight baggie for up to 3 months.
***we love to pop them from freezer to microwave for a few seconds for a decadent treat… reminds you of a warm chocolate chip cookie straight from the oven. You’ll almost forget you’re eating something healthy!