These flourless chocolate peppermint muffins contain a secret ingredient that makes them so dense and moist that they taste almost like brownies!
That secret ingredient: chickpeas.
These mild, creamy beans easily blend into the batter, and their subtle flavor is hidden by cocoa powder and powerfully minty peppermint extract.
Actually, any bean works — if you prefer, you can use cannellini or black beans. The batter whips up in just a few minutes, and the muffins bake quickly, so you can make these chocolate peppermint muffins anytime the craving strikes.
If you love muffins, but don’t love what they do to your waistline, try these other BODi-approved muffin recipes that are moist, delicious, and healthy enough to eat for breakfast!
Chocolate Peppermint Muffins
Indulge your sweet tooth with these chocolate peppermint muffins made with good-for-you ingredients.
- 1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
- 3 large eggs
- ½ cup raw honey
- ⅓ cup unsweetened cocoa powder
- 1 tsp. baking soda
- 3 Tbsp. coconut oil, melted
- ½ tsp. pure peppermint extract
Preheat oven to 350° F.
Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
Place chickpeas, eggs, honey, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
Place batter in a medium bowl.
Divide batter among 12 prepared muffin cups.
Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
Cool completely and enjoy!
2B Mindset Plate It!
An FFC as part of breakfast.
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