Ingredients: 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. virgin coconut oil 1 tsp. pure vanilla extract 1/3 cup dark chocolate chips
Preparation: 1. Preheat oven to 350° F. 2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
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 prepared muffin cups. 5. Top each cupcake with about four chocolate chips; push into batter. 6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean. 7. Cool completely and enjoy!
Nutritional Information (per serving): Calories: 160 Fat: 7 g Saturated Fat: 5 g Cholesterol: 47 mg Sodium: 179 mg Carbohydrate: 20 g Fiber: 1 g Sugar: 12 g Protein: 4 g