Flourless Brownie Cupcakes!!!

It's been a busy week around here. The kids started school. *sniff*

Jeff and I celebrated our 13th anniversary with a little Focus T25 and Shaun T.

And I made *healthy* flourless brownie cupcakes!!! I found this recipe on Team Beachbody website. Who knew they had dessert recipes?!? Since my last two recipes using beans as a substitute for flour were such a big hit, I just had to make this one as well. And it did not disappoint!

Here's what you'll need.

First, find two cute kids. Let them line a cupcake pan with cupcake liners. You don't have to use cute kids. You could just do this yourself. But it's more fun with cute kids. 

Next, drain and rinse the chickpeas.

Then place the chickpeas in a food processor and process until smooth.

Add all your other ingredients except the chocolate chips. Process again until smooth.

Dispense the batter evenly among the 12 prepared muffin cups.

Here's where the cute kids come in again. Let them top each cupcake with 4 - 5 chocolate chips. They'll love it. And they'll practice counting. Smart kids eating healthy cupcakes?!? You're now the parent of the year.

Bake until toothpick inserted in center comes out clean.

The instructions say to let them cool completely. Really? Just sit and smell the pretty cupcakes while they cool for 2 hours?!? I think you all know me better than that. As soon as they were cool enough not to blister my tongue, I was ready to eat! 

Have mercy. They were amazing!!!!!

The kids have absolutely gone nuts over these! One of my girls shared part of hers with a friend at lunch. They now have plans to have a sleepover and make these. I can get behind that.

These come in at just 160 calories and 4g of protein each.

Flourless Brownie Cupcakes

• 1 (15 oz.) can chickpeas, drained and rinsed
• 3 large eggs
• 1/2 cup pure maple syrup
• 1/3 cup unsweetened cocoa powder
• 1 tsp. baking soda
• 3 Tbsp. virgin/unrefined coconut oil (you could use refined, but you'll miss out on the great coconut flavor!!!)
• 1 tsp. vanilla
• 1/3 cup dark chocolate chips (we didn't use quite this many...probably more like 1/4 cup)

1. Preheat the oven to 350.

2. Prepare 12 muffin cups by lining with cupcake liners or coating with nonstick spray.

3. Placed chickpeas (drained and rinsed) into food processor. Process until smooth. Add all other ingredients except chocolate chips. Process until well-blended.

4. Divide batter among 12 prepared muffin cups.

5. Top each cupcake with 4 - 5 chocolate chips; push the chips into the batter slightly.

6. Bake for 10 - 12 minutes (I probably cooked closer to 15 minutes), or until toothpick inserted comes out clean.

7. Cool completely and enjoy!

Question of the Day

Do you wait for your baked goods to cool before sampling?