Healthy Flourless Brownie Recipe

Flourless Brownie Muffin/Cupcake Recipe

This recipe is made with chick peas (aka garbanzo beans) and tastes amazing! I was very skeptical until I whipped them up. The chocolate chips I used are not the healthiest option, but you gotta live a little. The original recipe called for dark chocolate chips, so you could go that route, but I like the peanut butter chips. Are you visual? Check out the video below. 

Place in blender:

1 can chick peas/ garbanzo beans, drained, rinsed
3  eggs
½ cup pure maple syrup
1/3 cup unsweetened cocoa powder (if adding PB2, use a little less than 1/3 cup to leave room for the PB2
2 Tbsp PB2 (powdered peanut butter), optional
1 tsp. baking soda
3 Tbsp. coconut oil, melted
1 tsp. pure vanilla extract

Place on top of batter in muffin tins:

1/3 cup nestle peanut butter chocolate chips sprinkled on top, or mini dark choco chips
1/4 cup chopped walnuts or pecans sprinkled on top and pushed into batter.

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 ( I use a silicone pan sprayed with cooking spray - easy clean up)
5. Sprinkle muffins with chocolate chips.
6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
7. ENJOY warm for a tasty treat!