Chickpea Zucchini Brownie Muffins (yields 15)

50g coconut oil
3 tbsps cacao powder
2-3 tbsps sweetener of choice (I used a mix of erythritol and stevia)

230g chickpeas, rinsed and drained
220g zucchini, shredded and squeezed
4 eggs
1/2 dl cold coffee
1 tsp coconut, shredded
2 tbsps sweetner of choice (again I used a mix of erythritol and stevia)
1 tsp bicarbonate
1 tsp peppermint extract

Heat oven to 175C.

Mix together coconut oil, cacao and sweetener to a chocolatey paste.
Add  together with eggs in processor and blend until smooth.
Add together all other ingredients except the shredded coconut.
Blend until all is smooth. Add coconut. Pulse.

Slop over to the muffintin. I used a 1/2 dl measurecup for each muffin. (Doesn't matter if you're using cupcake liners or not. I do. Less a hassle in cleaning the tin afterwards.)


Bake in the middle of the oven for 15 minutes.
Cool off on a cooling rack.

Notes: I'd like to point out that you can use whichever  sweetener  that you would like for this recipe.  For those that have candida issues might wish to use a stevia blend, while others might  wish to use honey or agave. Please  taste your way through to perfectness.



Per serving

Calories .. 89.4
Total fat .. 6.4g
..saturated fat 4.8g
..polyunsaturated fat 0.4g
..monounsaturated fat 0.8g
Cholesterol .. 43.6mg
Sodium .. 97.0mg
Potassium .. 116.9mg
Total Carbohydrate .. 6.7g
..Dietary Fiber 1.2g
..Sugars 0.3g
Protein .. 2.7g

Vitamin A     4.8 %
Vitamin B-12     1.9 %
Vitamin B-6     5.7 %
Vitamin C     2.2 %
Vitamin D     2.3 %
Vitamin E     0.2 %
Calcium     3.2 %
Copper     5.4 %
Folate     4.8 %
Iron     4.0 %
Magnesium     4.1 %
Manganese     12.7 %
Niacin     0.7 %
Pantothenic Acid         1.0 %
Phosphorus         6.5 %
Riboflavin     3.5 %
Selenium     0.9 %
Thiamin     0.9 %
Zinc     3.2 %