Ingredients
- 1 can chickpeas (15 oz)
- 1/2 cup almond milk
- 2 eggs
- 1/3 cup applesauce
- 2 scoops protein powder ( I used chocolate casein)
- 2 tsp baking powder
- 3/4 cup stevia powder (this measures out equally to regular sugar)
- 1/2 cup cocoa powder
- 2 tbs coconut oil
- Pinch of salt
Directions
1. Preheat oven to 350 degrees. Line muffin tin with cupcake liners.
2. Drain and rinse chickpeas. Combine chickpeas and almond milk in a food processor.
3. Blend in eggs and applesauce.
4. In a mixing bowl combine all dry ingredients.
5. Pour wet ingredients into dry and then fold in warmed coconut oil.
6. Spoon into cupcake liners and bake for 25 minutes or until a toothpick or knife inserted comes out clean.
7. Let cool and enjoy. I topped mine with fresh strawberries and some pb2!
Nutritional Facts:
Servings: 12
Calories per serving: 94
Protein: 7 grams
Fat: 4 grams
Carbohydrates: 8 grams
Note: Nutritional facts are for the cupcakes without toppings. Adding your favorite toppings will alter the calories and macro-nutrients.