Ingredients
- 1 (15-oz) can chickpeas (garbanzo beans), drained, rinsed
- 3 large eggs
- 1/3 cup + 1/4 cup pure maple syrup, divided use
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 3 Tbsp. coconut oil, melted
- 1 tsp. pure vanilla extract
- 1/4 cup unsweetened almond milk
- 2/3 cup Vanilla Shakeology
Preparation
- Preheat oven to 350 Degrees F
- Prepare 12 muffin cups by lining with muffin papers or coating with spray; set aside
- Place chickpeas, eggs, 1/3 cup maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
- Divide batter among 12 prepared muffin cups
- Top each cupcake with about 4 chocolate chips; push into batter.
- Bake for 17 to 20 minutes, or until toothpick inserted in center comes out clean
- Cool completely and enjoy!
- To make frosting while cupcakes are baking, whip peanut butter in a medium bowl, beat on medium speed for 1 to 2 minutes, or until creamy
- Add almond milk; beat until well blended.
- Add shakeology; beat until well blended, scraping bowl occasionally
- Slowly add remaining 1/4 cup maple syrup while beating on medium speed ( if frosting is too stiff, add 1 to 2 tbsp. additional almond milk) Set aside.
- Once cupcakes are cool, evenly spread with frosting