Carob and Cacao Sprouted Chickpea Flour Muffins/Cupcakes (gluten free)

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The boys had a birthday party to go to the weekend before school started. I knew I had to make them a cupcake to bring to the party and I also needed muffins for school. So, I decided to make both in one batch! For the party, I added a quick icing made with melted dark chocolate and coconut oil and they became a cupcake. For school, I wrap them up in their lunchbox and they become the coveted chocolate muffin!!

Sprouted chickpea flour is gluten free and packed with protein and fiber. Carob powder is rich in polyphenols and insoluble fiber. It has considerably less sugar than chocolate and can help prevent blood sugar spikes. A little nerdy here, but the fiber in carob inhibits the secretion of postprandial ghrelin, a hormone that tells the body its hungry, occasionally released after eating. It feeds the chocolate lover and health at the same time! Cacao powder has 40 times the antioxidants of blueberries, is the highest plant source of iron, great source of magnesium, more calcium than milk and is a natural mood elevator.

INGREDIENTS:

6 medium ripe bananans, mashed

5 large eggs

4 Tbsp coconut oil, melted

2 tsp apple cider vinegar

2 cups sprouted chickpea flour

1/2 cup cacao powder

1/2 cup carob powder

2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

*you could add some mini chocolate chips, raisins, blueberries, chopped apple, shredded coconut or chopped nuts.

  1. Preheat the oven to 350F. Line your muffin tins with 18 parchment muffin liners.
  2. In a medium bowl, whisk together your chickpea flour, cacao powder, carob powder, baking soda, cinnamon and salt. Set aside.
  3. In a large bowl, combine mashed bananas, eggs, and apple cider vinegar, mix until well combined and creamy.
  4. Add dry ingredients to the wet ingredients and mix until just combined. Then add in the melted coconut oil. Fold in any add ins.
  5. Fill muffin cups 3/4 full and bake for 16-18 minutes.

Now you can use them as you wish…muffins, cupcakes, chop them up and use them as a base for berries and yogurt. Use your creativity! But, one thing is for sure, you can feel great that your kids are eating them!!

 

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