Flourless Brownie Cupcakes

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Ingredients:

  • 1 (15 oz.) can chickpeas (garbanzo beans), drained, rinsed
  • 3 large eggs
  • ½ cup pure maple syrup
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 3 Tbsp. coconut oil, melted
  • 1 tsp. pure vanilla extract
  • 1/3 cup dark chocolate chips

Directions:

  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.
  5. Top each cupcake with about four chocolate chips; push into batter.
  6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
  7. Cool completely and enjoy!

Nutritional Information:

(per serving, 1 cupcake, 1/12 recipe)

  • Calories: 160
  • Fat: 7 g
  • Saturated Fat: 5 g
  • Cholesterol: 47 mg
  • Sodium: 179 mg
  • Carbohydrate: 20 g
  • Fiber: 1 g
  • Sugar: 12 g
  • Protein: 4 g

Flourless Brownie Cupcakes

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