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!
FLOURLESS CHOCOLATE MINT MUFFINS
(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.