Chocolate Muffins


1 (15 oz.) can chickpeas, drained, rinsed
3 large eggs
½ cup pure maple syrup
⅓ cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted
1 tsp. pure vanilla extract
⅓ cup dark chocolate chips


Preheat oven to 350° F.
Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover.
Blend until smooth.
Divide batter in muffins cups
Top each muffin with about four chocolate chips; push into batter.

Bake for 18-20 minutes, or until toothpick inserted in center comes out clean.