Indulge your sweet tooth with these chocolate peppermint muffins made from good-for-you ingredients. We have baked these treats for so many potlucks; no one has ever noticed that they were “healthy” muffins, and when they find out that they are, everyone wants to know how to make them. Bookmark this page, because this is a recipe your all of friends will be asking for.
We used a surprising secret ingredient to make these flourless chocolate muffins so dense and moist, that they taste almost like brownies! 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.
More Delicious Muffin Recipes
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. extra-virgin organic coconut oil melted
- ½ tsp. pure peppermint extract
Preheat oven to 350° F.
Prepare twelve 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 evenly between prepared muffin cups.
Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
Cool completely and enjoy!
The Nutrition Facts box below provides estimated nutritional information for this recipe.