This muffin recipe is definitely something that got my attention as it does not use any kind of flour but only cooked chickpeas.
Total Time
45min
4.8
8 Ratings
Author: The Fit Mediterranean
Servings:
8
Ingredients
•
1 1/4
cups
GOYA® Chick Peas
•
1/3
cup
Almond Milk
or Skim Milk
•
2
Eggland's Best Classic Eggs
•
2
Tbsp
Coconut Oil
•
1/2
cup
Premium Cocoa Powder
•
1
tsp
Baking Powder
•
1/2
cup
Granulated Sugar
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Wash and rinse the GOYA® Chick Peas (1 1/4 cups), then add them together with the Almond Milk (1/3 cup) to a blender or food processor.
3.
Puree until very VERY smooth, then add the Granulated Sugar (1/2 cup) and Eggland's Best Classic Eggs (2), one at a time, blending after each.
4.
Next up, add the Premium Cocoa Powder (1/2 cup) and Baking Powder (1 tsp).
5.
Then, add the Coconut Oil (2 Tbsp) and blend until smooth.
6.
Pour into greased muffin tins or cupcake liners.
7.
Bake for 25 minutes, or until a toothpick inserted into the middle comes out clean. Let them cool down on a wire rack.
8.
Enjoy them as a healthy breakfast or snack!
Nutrition Per Serving
CALORIES
140
FAT
6.0 g
PROTEIN
4.4 g
CARBS
19.6 g
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