I am in love with this flourless double chocolate muffins! What is there not to love about no-gluten, no-dairy muffins, and when you top it all with chocolate…. you should be crazy not to love them.
The secret to this is chickpeas, can you believe it? Cooked or canned chickpeas. Actually, since I made this the first time, I’ve tried making them again with cooked black beans. Apparently they are just as good made with beans as they are with chickpeas. If you are on a no-gluten diet, and been missing muffins, this is your go to recipe.
Soft, and moist muffins with no flour, what else can you ask for? Full discloser, this recipe was given to me by one of my best friends. I do not know where it originates, but it is so good that I had to share it with you guys.
Flouerless double chocolate muffins
Ingredients
- 2 1/2 cups 1.5 oz or 450 gr cooked chickpeas
- 3 large eggs
- 1/2 cup honey
- 3 tbsp coco powder
- 1 tsp baking powder
- 3 tbsp 1.6 oz 45 gr coconut oil, melted
- 1 tsp vanilla extract
- Chocolate chop for decoration
Instructions
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Preheat oven to 350° F (175°C). Line muffin pan wells with liners.
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Place chickpeas, eggs, honey, cocoa powder, baking powder, coconut oil, and extract in blender. Blend until smooth.
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Pour batter into muffin wells. Sprinkle each muffin with chocolate chip.
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Bake for 20 minutes, or until toothpick inserted in center comes out clean.
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Let cool before serving.
DID YOU MAKE THIS Flouerless double chocolate muffins?
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Welcome to Neta Cooks, the ultimate healthy and tasty recipe site. I am Neta, a nutritionist, a foodie and an enthusiastic photographer and traveler. Here I do what I love the most, cook light, healthy and delicious recipes and take pictures of them 
YES to healthy chocolate muffins! I used to eat the giant ones from Costco which were the size of my head lol! Love the power of beans in baking!
They look so good. Chocolate muffins are the best, thanks for sharing
Is it baking soda or baking powder? In the ingredients you wrote powder but in the instructions you wrote soda.
Thank yoy
Baking powder
Looks yummy!
Haven’t tried yet, but do you think chickpea flour can be used instead of the cooked chickpeas? How much?
I am certain it won’t. The cooked chickpeas give the muffins there texture and make them rise.
Came back to praise this articulate, precise and mostly DELICIOUS recipe! I baked the batter as a whole cake, which came out fluffy, moist and soft. It resembles a little mousse in texture, mildly sweet and one can never guess the secret ingredient. My husband, being a chickpea hater, enjoyed every bite…
Oh, and you can eat it without feeling guilty. Absolutely glorious!