Flourless Chickpea Chocolate Muffins
These flourless chickpea chocolate muffins are full of nutrients, high in protein, and very easy to make. Serve them for breakfast, as a healthy snack, light dessert, or as an afternoon treat.
- 200 g cooked chickpeas remove the skins
- 100 ml rice milk at room temperature
- 50 g apple sauce at room temperature
- 50 g peanut butter
- 100 g coconut sugar
- 1 tablespoon maple syrup
- 30 g cacao powder
- 50 g dark chocolate (85% cacao)
- 1.5 teaspoon baking powder
- 10 g ground chia seeds mix with 5 tablespoons of water
- 1-2 tablespoons melted coconut oil
Preheat oven to 180 °C.
Grease muffin tins with coconut oil or prepare muffin silicone baking cups.
Mix 10 g ground chia seeds with 5 tablespoons of water. Stir and let it rest for a couple of minutes to thicken.
Melt chocolate over low heat in a medium pot. Set aside.It's best if you use dark chocolate with a high cocoa content (85%). If you don't have dark chocolate with 85% cacao, use 72% one but skip the coconut oil.
Drain chickpeas really well and remove the skins. Place chickpeas, rice milk, apple sauce, and peanut butter into a blender and blend until you get a relatively smooth mixture. Transfer the mixture to a bowl.
Add in coconut sugar, cacao powder, baking powder, 1 tablespoon maple syrup, soaked chia seeds, and melted chocolate. Mix for a couple of minutes with a hand mixer until it all comes together. Adjust sweetness if needed.
Spread the mixture into prepared muffin tins and bake for approx. 22-25 minutes.
Remove muffins from the oven and let them cool down completely before removing them from the tins. They will continue to firm up while cooling.