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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Flourless Chocolate Muffins Recipe

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This recipe for Flourless Chocolate Muffins is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (15 ounce) can chickpeas, drained and rinsed
3 large eggs
1/2 cup pure maple syrup
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
3 Tablespoons coconut oil, melted
1 teaspoon pure vanilla
1/3 cup dark chocolate chips
Directions:
Directions:
Preheat oven to 350º. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside. Place chickpeas, eggs, maple syrup, cocoa powder; baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth. Divide batter among the 12 muffin cups. Top each muffin with about 4 chocolate chips; push into batter. Bake for 10-12 minutes, or until toothpick inserted in center comes out clean. Cool completely and enjoy.

 

 

 

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