Recipe From: Laura
Before you read thru the recipe on these healthy, delicious coco muffins, take a guess as to what the base is?! Yah! Can you believe it?! Who would have ever guessed..... beans? :) These amazing muffins are soooo moist, rich, and chocolate-y! They have the perfect hint of peppermint as well. I have never been a peppermint fan but I love these! They are also super easy to whip up. This is my first time making them so I haven't tried to freeze them, but I would bet they would freeze well for a breakfast on the run. Just package well if freezing. Also, I tasted the batter before I added the essential oil and it was... mmmmm... just slightly off,maybe just a tad bitter like it needed something. Soooo, I am just saying..... these muffins HAVE to have the peppermint oil in them in order to taste amazing!! The power of 2 peppermint oil drops! :) I love Young Living Peppermint oil the best. But you could use 1/4 tsp peppermint extract or a lil more to taste. Hope you enjoy these yummy coco muffins as much as we did.
1 can garbanzo beans rinsed and drained
3 eggs
1/3 c. cocoa powder (I used unsweetened cacao since its healthier)
1/2 c. honey
3 Tbsp coconut oil
1 tsp. baking soda
3 drops peppermint oil (I used 2 which was plenty for my taste)
Preheat 350. Line muffin pan with muffin liners cups. Put all ingredients in blender except coco powder. Blend 30 sec. or so. Then add coco powder and blend. (This is so it doesn't get packed to the bottom of the blender) Pour into muffin liners. Fill 2/3 full. Or for a lil bit of gooey in the middle, fill 3/4. Bake 11 min. Take muffins out of pan after 1 min. and turn on side to cool.
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