Hey friends how's your week going? Can you imagine it is March already?  Where did February go... Today I wanted to share with you one of my favorite 21 Day Fix approved healthy treats. Although Portion Fix meal plan allows dessert a few times a week, I want to eat sweets EVERY.SINGLE.DAY (anybody else?). It doesn't help that there are 2 boys in the house who love chocolate, cookies and ice cream.  The struggle is real.
Gluten-free chocolate muffins
  To tame the sweet tooth beast, I try to keep healthier versions of my favorite treats on hand.  Like these flour-less gluten-free sugar-free chocolate brownie muffins 🙂  They freeze and reheat really well, so I usually make a double batch and hide them.  Out of sigh out of mind, right? The best thing about these brownie muffins is the ingredients - no flour, no sugar, no butter.  And the texture is so rich and moist, no one will ever guess that you use garbanzo beans as a base!
  The second best thing about this recipe is it takes less than 10 minutes to prepare! I mix all the ingredients in a large bowl and blend with a hand held mixer.
  The consistency should be smooth and liquidy, kind of like crepe or pancake batter  I could eat this right out of the bowl...
  Next you pour the batter into greased or lined muffin tins, arrange 3 chocolate chips on top of each and pop in a 350 oven for 15-18 minutes. Done!  The hardest thing now is to find something to distract yourself with for the next 20 minutes 🙂 Wish you could smell the picture!  These beauties come out delightful every single time and I don't feel bad eating them!
Gluten-free chocolate muffins
  Here is the recipe if you'd like to give it a try:
Flourless Chocolate Muffins
 
Sugar-free flour-free gluten-free chocolate brownie muffins are rich and moist. They will satisfy your sweet tooth without sacrificing your waistline. Make a double batch and freeze. They are delicious reheated with a spoon of peanut butter on top!
Ingredients
  • 1 can garbanzo beans, drained & rinsed
  • 3 eggs
  • ½ C maple syrup
  • ⅓ C unsweetened cocoa powder
  • 1 tsp baking powder
  • 3 Tbsp coconut oil
  • 1 Tbsp vanilla extract
  • chocolate chips
Instructions
  1. Preheat oven to 350.
  2. Line 12 muffin tins with paper.
  3. Blend all the ingredients except for the chocolate chips for a few minutes until smooth.
  4. Pour into muffin tins.
  5. Push 3-4 chocolate chips into each muffin.
  6. Bake for 15-18 minutes and enjoy!
Notes
21 Day Fix: 1 Yellow, ½ Blue or Orange

 

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