Chocolate Flourless Brownie Muffins - Now Wellness

Chocolate Flourless Brownie Muffins

By June 15, 2018Recipes

Breakfast or Dessert?

This recipe is heavenly and a go to when it comes to my kids. The best part of this recipe is that you can use them as the delicious breakfast muffin on the go, or slab on some chocolate avocado icing and make it into a divine Cupcake.

So, how can these be actually good for you, and taste so good at the same time?


Chickpeas have been in around for the last 7,500 years and they come in second to the largest legume to be grown the soybean. They are a type of legume and a member of the pea family.

Nutritional Benefits:

1 cup cooked (DV= Daily Value) 

14.5 g Protein

12.5 g Fiber

84% DV Manganese

81% DV Folate

26% DV Iron

Slow-Releasing Carbohydrates

Chickpeas are full of complex carbs which allows the body to digest slowly and use them for energy. This helps prevent any spikes in the blood sugar levels such as your simple carbs.

Digestion Benefits

Chickpeas are among the highest fiber-rich foods. Fiber helps binds to toxins and waste in our digestive tract. The high fiber improves the movement of our digestive tract helping to alleviate constipation. Fiber also helps balance out the PH with an alkaline effect and helping keep a healthy happy home for our gut bacteria.


Flourless Brownie Muffins

Image and Recipe By Beach Body

These dark chocolate flourless brownie muffins are delicious and surprisingly healthy.

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 servings, 1 muffin each
Calories 160 kcal


  • 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


  1. Preheat oven to 350° F.
  2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
  3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
  4. Divide batter among 12 prepared muffin cups.
  5. Top each cupcake with about four chocolate chips; push into batter.
  6. Bake for 10 to 12 minutes, or until a toothpick inserted in center comes out clean.
  7. Cool completely and enjoy!


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