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RECIPE
7 INGREDIENTS8 STEPS45MIN

Gluten-Free and Low-Fat Chocolate Muffins

4.8
8 Ratings
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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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This muffin recipe is definitely something that got my attention as it does not use any kind of flour but only cooked chickpeas.

45MIN

Total Time
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
1 1/4 cups
Canned Chickpeas
1/3 cup
Almond Milk
or Skim Milk
2 Tbsp
Coconut Oil
1/2 cup
Premium Cocoa Powder
1 tsp
Baking Powder
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Nutrition Per Serving
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CALORIES
140
FAT
6.0 g
PROTEIN
4.4 g
CARBS
19.6 g

Directions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Wash and rinse the Canned Chickpeas (250 gram), then add them together with the Almond Milk (1/3 cup) to a blender or food processor.
Step 3
Puree until very VERY smooth, then add the Granulated Sugar (1/2 cup) and Egg (2), one at a time, blending after each.
Step 4
Next up, add the Premium Cocoa Powder (1/2 cup) and Baking Powder (1 teaspoon).
Step 5
Then, add the Coconut Oil (2 tablespoon) and blend until smooth.
Step 6
Pour into greased muffin tins or cupcake liners.
Step 7
Bake for 25 minutes, or until a toothpick inserted into the middle comes out clean. Let them cool down on a wire rack.
Step 8
Enjoy them as a healthy breakfast or snack!

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Nutrition Per Serving
Calories
140
% Daily Value*
Fat
6.0 g
8%
Saturated Fat
3.4 g
17%
Trans Fat
0.0 g
--
Cholesterol
45.6 mg
15%
Carbohydrates
19.6 g
7%
Fiber
4.1 g
15%
Sugars
12.6 g
--
Protein
4.4 g
9%
Sodium
162.5 mg
7%
Vitamin D
0.3 µg
2%
Calcium
52.4 mg
4%
Iron
2.5 mg
14%
Potassium
69.0 mg
1%
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