Chocolate Peppermint Muffins

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Indulge your sweet tooth with these chocolate peppermint muffins made from good-for-you ingredients. Flourless and packed with fibre and protein. Believe it or not, that secret ingredient is chickpeas. The mild, creamy beans blend invisibly into the batter, and their already subtle flavor is hidden by cocoa powder and powerfully minty peppermint extract. If you prefer, they can be made with cannellini or black beans. The batter whips up in just a few minutes, and they bake quickly, so you can make these chocolate peppermint muffins anytime the craving strikes.

Chocolate Peppermint Muffins

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!

*recipe from BB Blog

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