Chocolate Chickpea Muffins

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Chocolate chickpea muffins? What? Did I have you until the chickpea? Don’t run away just yet! These were tested and approved by my 14-year-old-very-honest-teen-who-won’t-do-veggies. Last night she said “Wait, what’s in these? This is the best hidden veggie food I’ve ever had!”.

These are delightful, easy to make, and nutritious! They’re gluten free, too. If you’re on the 21 Day Fix, use one muffin and count as a yellow treat ( especially if you use the mini- chocolate chips!).

Speaking of Chocolate Chips:

These muffins taste great without the chips. If you want to use them, there are varying degrees  of how “good” the chips are in a clean eating sense. On the least clean side, you can use regular chocolate chips in the grocery aisle (but please for the love do not get the chocolate “flavored” chips!). Going cleaner, there are other options that you may find in the food section such as Enjoy Life or Dagoba. Check the ingredients! If there’s a lot of ingredients, then you’re not going to want them. You can also go to the extreme clean side and try something like Cacao Nibs. Cacao nibs are unsweetened and nothing but cacao beans that have been chipped into little nibs. They have a little bitterness to them, but pack a lot of nutrition in them. However, whatever you use, moderation is always key!

Oh! And silicone muffin tins! Do you have one? I’ve recently discovered them and LOVE them. Clean up is a breeze. Here’s my pick : Keliwa 12 Cup Silicone Muffin & Cupcake Baking Pan / Non – Stick / Dishwasher – Microwave Safe / 21 FREE RECIPES (Amazon)

Here’s what you’ll need! (I forgot to put the coconut oil in the picture)

Yields 10

Chocolate Chickpea Muffins

21 Day Fix - 1 yellow treat

5 minPrep Time

20 minCook Time

25 minTotal Time

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Ingredients

• 1 Can of Chickpeas (drained and rinsed)
• 3 Large Eggs
• 1/2 Cup Maple Syrup
• 1/3 Cup Unsweetened Cocoa Powder
• 1 teaspoon vanilla
• 3 Tablespoons Coconut Oil (melted)
• 1 teaspoon baking Soda
• Chocolate chips (optional)

Instructions

1. Preheat oven to 350.
2. Blend all ingredients in food processor until the consistency looks like cake batter (I did the chickpeas first then added the rest).
3. Spray muffin pans.
4. Pour batter into pans, and sprinkle with (optional) chocolate chips.
5. Bake for 20 minutes.
6. Makes 10 muffins

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