Chocolate Chickpea Muffins

Chocolate Chickpea Muffins

These decadent chocolate chickpea muffins are healthier than your average cupcake. They’re packed with protein-rich chickpeas, natural sweetener, and buttery coconut oil. The addition of creamy chickpeas lends for a super moist and dense batter.

Not only are these chocolate chickpea cupcakes easy and quick to make, they’re good for you-and no one (except you) will know it! To prove my point, my biggest critic (my husband) wasn’t initially impressed this concoction but he willingly tried one of these cupcakes. The unthinkable happened before my very eyes…he scarfed down ate one, then…he ate another! These might not be the sweetest cupcakes on the block, but they are definitely delicious!   If someone in your family has an overactive sweet tooth you can always add some super-sweet frosting, chocolate or carob chips or raisins.  Add another personalized touch by mixing in or garnishing with chopped nuts, shaved chocolate or shredded coconut.

Chocolate Chickpea Muffins

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Chocolate Chickpea Muffins

2013-03-23
: 12 muffins
: 5 min
: 20 min

These decadent chocolate chickpea muffins are healthier than your average cupcake. They’re packed with protein-rich chickpeas, natural sweetener, and buttery coconut oil. The addition of creamy chickpeas lends for a super moist and dense batter. Not only are these chocolate chickpea cupcakes easy and quick to make, they’re good for you-and no one (except you) will …

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Chocolate Chickpea Muffins
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5
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Ingredients
    2 cups canned chickpeas, drained and rinsed
  • 3 tbs. melted extra-virgin coconut oil or butter
  • 3 large eggs, at room temperature
  • 3/4 cup sweetener of choice
  • ¼ cup dark cocoa powder
  • 1/3 cup dark chocolate chips
  • 1 tsp. pure vanilla
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. ground espresso (optional)
Directions

Preheat the oven to 350°F. In a food processor, purée chickpeas with coconut oil and agave nectar until very smooth. Add the eggs, one at a time, pulsing after each addition. Continue to blend until very smooth then add the cocoa, baking powder, cinnamon, baking soda, and flax seed to the processor. Pulse the batter until just blended and smooth.

Line a muffin tin with baking liners and fill each about one inch from the top. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean and the muffins feel somewhat firm to the touch. Remove from the oven and set aside until cool enough to handle.

Switch up the recipe by adding the batter to an 8 inch springform pan lined with parchment paper. Cook the cake for 30-35 minutes until the center is firm or until a toothpick inserted into the middle of the cake comes out clean.

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2 thoughts on “Chocolate Chickpea Muffins”

  • Kristen 5 years ago

    What frosting is shown in the pictures?

    • Lisa @bitesforbabies 5 years ago

      It’s a raw cashew cream frosting! I modified the recipe then lost it so I couldn’t post it! 😉

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