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Flourless Chocolate Mint Muffins

December 29, 2014

These were a delightfully minty treat with the tastes of the winter season! I also appreciate that they mix it up a bit with chickpeas since most of my muffin recipes use almond flour as the main source of protein and bulk in the muffin. I actually was amazed because I thought the texture of these was just like cake... not like chewing on chickpeas at all!


These do have a lot of sweetener in them... They probably aren't low glycemic index... but at least honey is nutritious. No refined sugar here!



(free of gluten and refined sugar)


2 15-oz cans chickpeas, drained and rinsed

6 large eggs

1 c honey

2/3 c cacao powder

2 tsp baking soda

3/8 c (6 Tbsp) coconut butter, melted

1 tsp pure peppermint extract


Yield: 1 dozen muffins


Preheat oven to 350F. Grease muffin tin. Place all ingredients in the bowl of a food processor. Cover and blend until smooth. Carefully pour into muffin tin, dividing batter evenly among the 12 cups. Bake for 12-20 minutes (time varies depending on oven). Look for the center of each muffin to appear dry, or insert a toothpick and see that it comes out clean. Cool for 10 minutes in muffin tin, then invert onto a wire rack to cool completely.


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