Strawberry Cacao Muffins

Ingredients

1 15 oz. can chickpeas, drained and rinsed

1/2 cup almond butter  

2 Tbsp maple syrup

1 Tbsp coconut oil, melted & cooled

1 tsp vanilla extract

½ cup almond butter

¼ c Cacao powder

1 Tbsp coconut flour

½ tsp salt

½ tsp cinnamon

¼ tsp baking powder

¼ tsp baking soda

1 ½ c frozen strawberries, defrosted & roughly chopped

Avocado oil spray

Directions

Preheat your oven to 350 degrees, In a food processor, mix all the wet ingredients. This includes the chickpeas, almond butter, maple syrup, coconut oil and vanilla extract. Blend together until the chickpeas have completely broken down. Save the chopped strawberries and juices for later.

In a bowl, mix all the dry ingredients, cacao powder, coconut flour, salt, cinnamon, baking powder, and baking soda.

After mixing your wet ingredients together in the food processor, dump them into your dry ingredients and mix gently. 

Gently fold the strawberries and juice from them into your muffin batter.

Spray two mini muffin pans with the avocado oil spray. Fill your mini muffin pan with your batter, being sure to leave a little space for the muffins to rise. Bake for 20 - 22 minutes, or until a toothpick comes out clean.

Let cool and enjoy! 

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TNK Tips

Be sure to not over mix your batter. This can result in flat muffins.

If you do not have avocado oil spray, I also use coconut oil spray or olive oil spray.

I love to store my mini muffins in the fridge, and then heat  them in the microwave for 15-30 seconds.