I swear that I do, on occasion, post recipes that don’t have chocolate. But not today.

These muffins are both gluten-free by using chickpeas and give you the option of using regular or chia eggs. Guilt-free chocolatey goodness, isn’t that what we all want?

1 3/4 cup chickpeas, drained
3 eggs – regular or chia (see below)
1/3 cup sifted cocoa powder
1/3 cup maple syrup
1 tsp baking soda
1 tsp vanilla
2 Tbsp coconut oil
Pinch salt
Chocolate or carob chips to taste

Preheat oven to 350F. In a food processor, blend chickpeas until loose crumbs appear. Push down sides with a spoon and blend again if necessary. Add remaining ingredients except for chocolate or carob chips and blend into a uniform batter. Pour into 9-12 lined muffin tins. Top with a few chocolate or carob chips. Bake 12-15 minutes if using regular egg; 20 minutes for chia egg. Use a toothpick to test. A little gooeyness is not necessarily a bad thing, though!

How to Make a Chia Egg
1 Tsbp chia seeds
3 Tbsp water

In a blender, blend chia seeds into a fine powder. Add water until a pudding-like consistency forms. This will be goopy and similar to egg whites. Blend again to help the mixture come together even more. For this recipe, I used 3 Tbsp chia seeds to 9 Tbsp water.

Recipe adapted for less oil, sugar, and vegan option from one of my favorite Beachbody desserts, found here:
Flourless Brownie Muffins