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Sunday, 8 March 2015

Dark Chocolate Gluten free Muffins

Dark Chocolate Muffins with pumpkin seeds  (Soy/Dairy/Gluten/Refined Sugar Free)

Sweet and moist with super chocolate punch, no one will ever know there isn't a DROP of flour in these tasty muffins. Super simple to make and already measured out for your 21 Day Fix. Don't miss saving this recipe to use as your secret weapon when you just NEED a chocolate treat! 

I'm starting the 21 Day fix as of tomorrow morning so doing a little prep work tonight! The results of my 3 Day refresh will be up tomorrow! If you didn't check out my previous posts about the Refresh you can find the first one here.

Dark Chocolate Muffins

Yield:12 servings, 1 cupcake each

1 (15 oz.) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
½ cup pure maple syrup (You can sub this out for honey)
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted
1/4 tsp himilyan sea salt
1 tsp. pure vanilla extract
1/3 cup dark chocolate chips (we use Enjoy Life Semi-Sweet Chocolate Chunks to make these GF/DF/SF)

Top with unsalted pumpkin seeds (I did half with and half without just in case someone was picky!)


1. Preheat oven to 350° F.
2. Prepare 12 muffin cups by lining with muffin papers or silicon liners; set aside. (You can use a dab of coconut oil in each muffin cup instead of using spray)
3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, sea salt , coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Divide batter among 12 prepared muffin cups.
5. Top each muffin with about four chocolate chips; push into batter. Then sprinkle with pumpkin seeds. 
6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.7. Cool completely and enjoy!

21 Day Fix Portions: 1 Yellow 1/2 Blue 1/2 Orange

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