These are the easiest muffins you will ever make and the fact that they are healthy and delicious is certainly a bonus. Healthy chocolate muffins?! How can that be you ask?! Chickpeas. Today Matson and I made another batch of these brownie muffins to add to our lunch box stash. As we all know, packing lunches for kids can be a challenge. My kids are not big sandwich fans so I had to think of things to pack that they WOULD eat and that were also good for them. Muffins are easy to throw in and can be healthy and made ahead. This is just one of the many muffin recipes that’s in regular rotation in our house. After they cool I throw them in a Ziploc bag and into the freezer they go. I take a couple of muffins out the night before and put them in the fridge to defrost and they are ready to go the next morning. Gotta love a morning time-saver!
HEALTHY BROWNIE MUFFINS
1 (15 oz.) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
½ cup pure maple syrup
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted
1 tsp. pure vanilla extract
1/3 cup dark chocolate chips
1. Preheat oven to 350° F.
2. Spray 12-cup muffin tin with non-stick cooking spray and set aside (I use coconut oil cooking spray)
3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Divide batter among 12 muffin cups.
5. Top each muffin with about four chocolate chips; push into batter.
6. Bake for 12-14 minutes, or until toothpick inserted in center comes out clean.
7. Cool completely and enjoy!
* This recipe is from the Beachbody blog and has 21 Day Fix portions already measured out. One muffin = 1 yellow and 1/2 blue/orange.